Cornbread pudding is a classic Southern dish that’s both savory and sweet. Make this recipe tonight as an easy side for yourself or dinner guests!
Despite being called “pudding,” the texture of this dish is more like a traditional cornbread, but with a creamy, custard-like center.
For this particular recipe, I use some extra heat and spices to give it a fantastic Tex Mex flavor.
And because this cornbread pudding recipe is easy to double, it’s perfect to make for large gatherings or to take to a potluck.
How to make cornbread pudding
Between the prep and bake time, this easy corn pudding comes together in just over an hour.
INGREDIENTS & SUBSTITUTIONS
- Corn – fresh or frozen
- Green onions, sliced – use both the white and green parts, but keep them separate
- Vegetable oil – or canola oil
- Garlic cloves, minced
- Jalapeño, seeded and diced – or replace with diced pickled jalapeño rings
- Cilantro, chopped
- Milk – any variety will work, but whole milk or Half & Half will give you the creamiest corn pudding
- Butter, melted
- Ground cumin
- Salt and pepper
- Crumbled Cojita cheese
- Chili powder
- Green onions (scallions)
Prep the ingredients
Chop and measure out everything you’ll need. Remember to keep the green and white parts of the green onion separate, as they go into the dish at different points.
Prepare the corn as follows, depending on whether you are using fresh or frozen:
- Fresh: Grill or broil the corn on the cob until slightly charred all over. Cool, then slice the kernels off and discard the cobs.
- Frozen: Thaw on the counter until room temperature. You can pan-fry the kernels in some oil to add a little char if you’d like.
Make the batter
- Saute the white part of the green onion with the jalapeño and spices in oil for about a minute. Then, add the garlic and cook for another minute before removing from the heat.
- Next, pour the milk, melted butter, and 2 cups of corn into a blender and blend until smooth.
- Whisk the eggs in a large bowl, then add in the sauteed and blended mixtures. Add the remaining corn, as well as the flour and cilantro, and mix well.
Bake and serve
- Pour the batter into a greased baking dish and bake until set. Remove from the oven and let it rest.
- Then, sprinkle the rest of the green onion, cotija cheese, and a little chili powder over the top.
Storage and reheating – This easy corn pudding will last for 3-4 days in the refrigerator or up to 2 months in the freezer. Reheat in the microwave or in the oven at 325 degrees F until warmed through.
Corn kernels – You will need 6 cups total for this recipe. For fresh corn, you’ll need about 10 ears. For frozen, you’ll need about a 28-ounce bag.
Wear gloves – Protect your skin when handling jalapeños, especially when seeding. The oils can burn when transferred to the skin or eyes, and it’s easy to miss some spots when washing with soap and water.
Watch how to make this easy corn pudding below!
Tex Mex Cornbread Pudding
- 6 cups corn (See Note 1)
- 4 green onions (See Note 2)
- 1 tsp vegetable oil
- 3 garlic coves minced
- 1 jalapeño (See Note 3)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp ground cumin
- 2 cups milk
- 2 large eggs
- 2 tbsp butter melted
- 1/2 cup flour
- 1/3 cup cilantro chopped
- 1/3 cup cotija cheese crumbled
- chili powder
- green onion (see above, Note 2)
- Coat a 9x13" casserole dish with cooking spray.
- If using frozen corn, allow to come to room temperature. A quick pan fry in some oil to char the kernels is optional. If using fresh corn, grill for 12 minutes on all sides until slightly charred all over OR place on a foil lined baking sheet and broil for 12 minutes, turning on all sides until slightly charred all over. Remove from oven and turn oven temperature to 350°F.
- Allow to cool enough to handle and cut kernels from cob. Discard cobs. You should have 6 cups total. Set aside.
- To a skillet over medium heat add the oil and quickly sauté the white part of the green onion, diced jalapeño, salt, pepper and cumin. After a minute add garlic and sauté a minute more. Set aside.
- In a blender mix together 2 cups of the corn with the milk and melted butter for 30 seconds. Set aside.
- In a large bowl whisk the 2 eggs. Pour blended corn milk mixture into the bowl along with the sautéed onion mixture. Pour remaining 4 cups of corn, flour and cilantro in the bowl and mix thoroughly.
- Pour corn mixture in casserole dish and bake at 350°F for 40 minutes. Allow to rest 5 minutes.
- Sprinkle with cotija cheese, chopped green onion tops and a sprinkle of chili powder before serving.
- You will need 6 cups of corn kernels total. 10 ears of fresh corn should produce this amount. If fresh corn is not available, 6 cups of frozen corn can be substituted.
- Slice the white and green part of the green onion, keep them separate and set aside.
- Seed and diced the jalapeño or substitute 3 tablespoons of diced pickled jalapeño rings.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.