This Cornbread Pudding is a wonderful side dish and has a great texture. We love it year round but it’s perfect for the holiday season.
If you love this dish you will also want to try our Southern Cornbread Dressing. It is one of our most popular holiday recipes.
❤️WHY WE LOVE THIS RECIPE
This is a great dish that can go with just about any meal. We love it with chili during the Fall season or with our delicious Mississippi Pot Roast. It’s delicious with gravy over it or slathered in butter. Super easy to make and always a hit! You will find this recipe made with Jiffy Mix but this one is from scratch. We prefer this one.
🍴KEY INGREDIENTS
- Self Rising Cornmeal Mix
- Can of whole kernal corn
- Can of cream style corn
- Eggs
- Butter
- Buttermilk
- Onion
- Salt
- Shredded Cheddar Cheese
SWAPS
You can leave the onion out if you are not a fan, and you can also switch up the cheese. We have only made this with buttermilk because we like the added fat that buttermilk provides.
🍽️HOW TO MAKE
This is an easy dish to throw together. However, if you live in an area where it is hard to find the self-rising cornmeal mix, you can make your own. This easy tip will help you to make this recipe.
📖COOKING STEPS
Step 1
Mix cornmeal with whole kernel corn and cream style corn with a spoon; add eggs and butter and continue mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour into a sprayed casserole dish.
Step 2
Sprinkle remaining cup of shredded cheese on top. Bake in preheated 400 degree oven 35 to 40 minutes until brown on top. Makes about 12 large servings (I use a 10X10 baking dish)
OTHER DELICIOUS SIDE DISHES
STORING, REHEATING & SERVING SIZE
We store this dish in the refrigerator, reheat in the microwave and it makes about 12 servings.
Cornbread Pudding
This Cornbread Pudding is a wonderful addition to any meal. We love this delicious side dish!
- 2 cups yellow self-rising cornmeal mix I use Martha White
- 1 15.25 ounce can whole kernel corn, drained
- 1 14.75 ounce can cream style corn
- 2 eggs
- 1 stick butter or margarine or 1/2 cup or 8 tablespoons melted
- 1/4 cup green onion chopped (can use regular onion)
- 1 teaspoon salt
- 1/2 cup buttermilk
- 2 cups shredded cheddar cheese divided (Can use any kind of cheese you like)
-
Preheat oven to 400 degrees. Spray a casserole dish.
-
Mix cornmeal with whole kernel corn and cream style corn with a spoon; add eggs and butter and continue mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour into a sprayed casserole dish.
-
Sprinkle remaining cup of shredded cheese on top. Bake in preheated 400 degree oven 35 to 40 minutes until brown on top. Makes about 12 large servings (I use a 10X10 baking dish)
Are you reading our magazine?
Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
