6-Ingredient Cornbread Pudding Dessert

This 6-ingredient cornbread pudding dessert proves that the best Southern comfort food comes together with a box of corn muffin mix and a can of creamed corn.

The edges get slightly crisp, the middle stays silky, and it works equally well as a sweet side dish or a warm dessert with a scoop of vanilla ice cream.

Why This Cornbread Pudding Works

I love that the creamed corn and sour cream give it a custardy richness without needing to soak any cornbread first. It tastes like cornbread soaked in a sweet vanilla-scented custard, with just enough salt to keep it from being too sweet.

It’s the dessert I reach for when I want something that feels special but doesn’t require me to babysit the oven. The batter comes together in one bowl in about 10 minutes, then the oven does the rest.

Ingredients

• 1 (8.5 oz) box corn muffin mix: Jiffy is the classic, but any brand works.
• 1 (15 oz) can creamed corn: adds all the moisture and sweet corn flavor.
• 1 cup sour cream: full-fat for the creamiest texture.
• 1/2 cup unsalted butter: melted and cooled slightly so it doesn’t scramble the eggs.
• 2 large eggs: room temperature helps them blend in smoothly.
• 1/4 cup granulated sugar: balances the savory notes from the corn.
• 1/2 teaspoon kosher salt: brings everything together (skip if using salted butter).

Variations / Substitutions

• Add vanilla: Stir in 1 teaspoon vanilla extract for a dessert-forward flavor.
• Swap sweetener: Use 1/4 cup honey or maple syrup instead of sugar, but reduce sour cream by 1 tablespoon to keep the texture thick.
• Greek yogurt: Replace sour cream with full-fat Greek yogurt for a tangier, protein-rich version.
• A little heat: Use a can of creamed corn with diced jalapeños to turn it into a spicy-sweet side dish.

For a savory spin, try my skillet cornbread with peppers and cheese.

How to Make Cornbread Pudding Dessert

Step 1: Whisk the Wet Ingredients

Melt the 1/2 cup butter and let it cool for a couple of minutes. In a large bowl, whisk together the melted butter, 1/4 cup sugar, 2 eggs, 1 cup sour cream, the entire can of creamed corn, and 1/2 teaspoon salt until it’s smooth and no streaks of egg remain.

The mixture will look a little soupy from the corn liquid, but that’s exactly what gives the pudding its soft custard texture later.

Step 2: Fold in the Corn Muffin Mix

Add the box of corn muffin mix straight into the wet ingredients. Use a spatula to fold it in gently, just until you no longer see dry pockets. A few small lumps are fine.

Be careful not to overmix, or the pudding can turn out dense instead of tender. Stop as soon as the batter comes together.

Step 3: Pour and Bake the Pudding

Preheat the oven to 350°F (175°C). Spray an 8×8-inch (2-quart) baking dish with cooking spray. Scrape the batter into the dish and spread it evenly. Bake for 45 to 55 minutes, until the top is deep golden brown and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

The center will still wobble a little when you shake the dish, but it will continue to set as it cools. If the top is browning too quickly, tent it loosely with foil after 30 minutes.

Step 4: Scoop and Serve

Let the pudding rest on a wire rack for at least 10 minutes, then scoop it into bowls while it’s still warm. A small dusting of powdered sugar or a scoop of vanilla ice cream on top makes it feel like a real dessert.

The top will be crackly and golden, and underneath it’s spoonable and creamy, almost like a rustic bread pudding but with the sweet, nutty flavor of cornbread.

Tips for the Best Cornbread Pudding

• Use room-temperature sour cream and eggs so everything blends smoothly without overmixing.
• If you prefer a more custard-like center, pull it from the oven when the jiggle is still evident. It will carry over bake and finish setting on the counter.
• Sprinkle a pinch of flaky sea salt over the top right before scooping for a sweet-salty finish.
• Let it cool for at least 10 minutes, but don’t wait until it’s cold if you want that creamy interior.

Bake times by pan:

Storing Leftovers

• Refrigerate: Cover tightly and refrigerate for up to 4 days.
• Reheating: Warm individual portions in the microwave or in a covered dish at 300°F (150°C) for 10 to 15 minutes.
• Serve cold: It’s surprisingly good straight from the fridge as a sweet snack.

What to Serve With Cornbread Pudding

Vanilla ice cream is the obvious choice because the cold creaminess plays off the warm, custardy corn flavor. A handful of fresh berries or a drizzle of caramel sauce also works if you want to dress it up a little. On the savory side, it’s right at home next to barbecue chicken or pulled pork.

Frequently Asked Questions

Can I make this with homemade cornbread?

Yes. Crumble about 4 cups of day-old cornbread and reduce the creamed corn to 3/4 of the can. The texture will be slightly more rustic, but the flavor is fantastic.

Why did my pudding turn out dry?

It was probably overbaked. Pull it when the center still jiggles slightly. The residual heat from the dish will set it the rest of the way.

Can I freeze cornbread pudding?

Absolutely. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.

Cornbread Pudding Dessert Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 460

Ingredients Method Notes

Ingredients

  

• 1 (8.5 oz) box corn muffin mix
• 1 (15 oz) can creamed corn
• 1 cup sour cream
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt

Method

 

1. Whisk together melted butter, sugar, eggs, sour cream, creamed corn, and salt until smooth.
2. Fold in the corn muffin mix just until no dry pockets remain. Do not overmix.
3. Pour into a greased 8×8-inch baking dish. Bake at 350°F for 45 to 55 minutes, until golden on top and the center still jiggles slightly.
4. Let cool for at least 10 minutes, then scoop into bowls and serve warm.

Notes

For a firmer set, bake an extra 5 to 10 minutes, but the pudding will continue to firm up as it rests. Overmixing the batter can make the texture dense instead of spoonable, so stir gently.