Savory Cornbread Pudding with Cheddar and Jalapeño

Enjoy a comforting Southern classic with this cornbread pudding — a tender, slightly sweet and savory casserole that’s ideal for holidays or any family meal.

Overhead view of a dish of cornbread pudding. — Cornbread Pudding

This casserole is a holiday staple — perfect alongside turkey at Thanksgiving or on the Christmas table. It’s reminiscent of a Jiffy corn pudding but a touch less sweet for a balanced flavor.

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What makes this recipe so yummy

Beautiful balance of sweet and savory that complements many main dishes.
Simple to prepare with just a few everyday ingredients — you can mix it up in under five minutes.

Groceries you’ll need: Ingredients

Overhead shot of the ingredients needed to make a cornbread pudding, with text overlay.

See the recipe card at the bottom of the post for exact quantities.

Recipe walkthrough: Instructions

Overview of the steps — follow the recipe card below for full details.

Eggs broken into a mixing bowl, about to be beaten. — **Step 1:** Beat the eggs in a large bowl.

A mixing bowl filled with corn, cream style corn, sour cream and cheese. — **Step 2:** Stir in creamed corn, whole kernel corn, sour cream, butter, cheese, and seasonings until blended.

Cornbread mix added to a mixing bowl with other ingredients. — **Step 3:** Fold in the cornbread mix until just combined.

Cornbread pudding poured into a casserole dish, about to be baked. — **Step 4:** Transfer to a greased casserole and bake until golden and set.

Overhead shot of a dish full of cornbread pudding, just the corner photographed.

Hint: The pudding may wobble when it comes out of the oven. It will continue to set as it cools — allow at least 20 minutes before serving.

Recipe variations and substitute ideas

Cornbread Mix – I prefer Zatarain’s mix because it’s less sweet than Jiffy, but use whatever you like.
Jalapeños – add for a sweet-and-spicy kick.
Green chiles – provide milder heat and great flavor.
Seasonings – garlic powder, onion powder, or smoked paprika work well.

Recipe Troubleshooting

Too jiggly – it’s normal for the center to wobble when hot. If it seems excessively loose and the top is browned, cover with foil and bake a bit longer. This can happen if your oven runs cool or the dish needed more time.
Dry – the mix had too much dry ingredient compared to the wet. Double-check measurements.
Soupy – if you substituted a different cornbread mix, ensure you used the correct total ounces. For example, Jiffy comes in smaller boxes and may require more packages than other brands.

Close up view of a cornbread pudding in a dish.

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Necessary gear: Equipment

Basic tools are all you need: a mixing bowl and a 13×9″ baking dish are sufficient.

I used simple kitchen equipment; details and preferred items appear in the recipe card below.

Other holiday side dishes you’ll love

Cajun Rice Dressing
Dried Cranberry Sauce Recipe
Amish Turkey Stuffing Recipe
Sweet Potato Fluff

Cracker Barrel Sweet Potato Casserole Recipe
Emeril’s Baked Oyster Dressing
Cajun Cornbread Dressing
Southern Black Eyed Peas with Collard Greens
Slow Cooker Jiffy Corn Casserole
Broccoli Casserole
Maple Bacon Brussel Sprouts with Pistachios

How to store leftovers

Keep leftovers in an airtight container or cover the baking dish with foil or plastic wrap and refrigerate for up to 5 days.

Can Cornbread Pudding Be Frozen?

Yes — place in a freezer-safe container and freeze for up to 6 months. Thaw in the refrigerator before reheating.

About The Author

Melanie Cagle

Melanie is a food photographer, home cook, and Cajun food enthusiast who has shared tested recipes and tutorials here since 2020.

Her work has been featured on national outlets and she recently appeared on Food Network’s “100 Cooks”.

About Mel

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Mel’s kitchen notes

For reheating, the microwave helps retain moisture — using the oven can dry the casserole.

Close up of a dished up serving of cornbread pudding with a fork resting next to it.

If you try this Cornbread Pudding Recipe, please leave a comment below to tell us how it turned out — we love feedback from readers!

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Cornbread Pudding

Soft and flavorful, this cornbread pudding makes a comforting side for any meal.

Prep Time5 minutes

Cook Time1 hour

Total Time1 hour 5 minutes

Servings: 8 people

Cuisine: Casseroles, Southern Food, Thanksgiving

Author: Melanie Cagle

ANNOUNCEMENT

Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c

Equipment

Glass mixing bowl
13×9″ baking dish

Ingredients

3 Each Large Eggs
2 (15 Ounce) Cans Whole Kernel Corn
2 (15 Ounce) Cans Cream Style Corn
2 Cups Sour Cream
1 Cup Unsalted Butter melted
½ Cup Cheddar Cheese shredded
Salt and Pepper to taste
2 (12.5 Ounce) Boxes Cornbread Mix

Instructions

Preheat oven to 350°F.
In a large mixing bowl, beat the eggs with a whisk.
Add whole kernel corn, cream-style corn, sour cream, melted butter, shredded cheddar, salt and pepper. Mix until combined.
Stir in the cornbread mix until incorporated.
Transfer to a greased 13×9″ baking dish and bake in the center of the oven for 55–60 minutes, or until golden on top and mostly set.

Notes

The center may appear jiggly when removed from the oven; it will finish setting as it cools.