What’s the difference between cornbread pudding and cornbread casserole?

The two are nearly identical, but cornbread pudding usually leans creamier and softer in texture almost spoonable while cornbread casserole might be slightly firmer and sliceable. This recipe combines the best of both.

What are the five ingredients in a classic corn casserole?

Most old-school versions use just five staples: canned whole corn, creamed corn, Jiffy corn muffin mix, sour cream, and butter. This cornbread casserole pudding builds on that base with eggs and seasoning for richer texture and flavor.

How do you make Paula Deen’s corn casserole?

Paula’s version is very similar, using creamed corn, cornmeal mix, butter, and sour cream baked into a rich, golden side. Ours has a custard-like touch with added eggs, which makes the texture more like a true pudding.

What’s the difference between New England cornbread and Southern cornbread?

New England cornbread tends to be sweeter and cake-like, while Southern versions are more savory and crumbly. Cornbread casserole pudding borrows from both: slightly sweet, but ultra-moist with a creamy bite.

Cornbread Casserole Pudding

Name: Cornbread Casserole Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 (15 oz) can whole kernel corn, drained; 1 (15 oz) can creamed corn; 1 box (8.5 oz) Jiffy corn muffin mix; 2 large eggs; 1 cup sour cream; ½ cup melted butter; ¼ cup milk (optional); 1 tablespoon sugar (optional)

Description

This cornbread casserole pudding is a rich, creamy side dish that combines sweet corn, buttery Jiffy mix, and a custard-like texture—perfect for holidays or weeknight dinners.

Ingredients

Scale

1 (15 oz) can whole kernel corn, drained

1 (15 oz) can creamed corn

1 box (8.5 oz) Jiffy corn muffin mix

2 large eggs

1 cup sour cream

½ cup melted butter

¼ cup milk (optional)

1 tablespoon sugar (optional)

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Instructions

1. Preheat the oven to 350°F. Grease a 9×9-inch casserole dish.

2. In a mixing bowl, whisk together eggs, sour cream, and melted butter.

3. Add drained corn, creamed corn, and sugar if using. Stir to combine.

4. Fold in the Jiffy mix and optional milk until just combined.

5. Pour into prepared dish and smooth the top.

6. Bake for 45–50 minutes until center is set and top is golden.

7. Let rest 10 minutes before serving.

Notes

Optional sugar adds a touch of sweetness, or omit for a more savory finish.

Store leftovers in fridge up to 4 days.

Pairs well with chicken, turkey, or BBQ.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 scoop
Calories: 260
Sugar: 7g
Sodium: 310mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg