Cornbread casserole is a creamy, sweet and savory dish. Make this Tex Mex-style cornbread pudding for a weeknight or holiday side dish!
There a few names for this dish, and it seems to be a regional difference more than anything else, because the recipes are all very similar. Some call it a corn pudding or cornbread pudding, others say it’s corn casserole or cornbread cornbread casserole.
It’s different from a traditional cornbread. On the outside, it’s bread-like, but very smooth and pudding-like on the inside. Hence the different names.
For this particular recipe, I use some extra heat and spices to give it a fantastic flavor boost. Even with the Tex Mex toppings, this corn casserole pairs perfectly with a holiday ham or roasted turkey.
It’s a nice addition to traditional holiday dishes like scalloped sweet potatoes and whole berry cranberry sauce.
By the way, this recipe for cornbread pudding is easy to double, too. This makes it easy to prepare for large gatherings or to take to a potluck.
Ingredient notes and substitutions
This recipe is simple to adapt to your tastes. If you’d rather make the corn bread pudding without Tex Mex ingredients, that’s fine. Just omit them and make a traditional cornbread casserole instead.
- Corn– To keep things quick and simple, I use frozen corn. Canned corn is another option, and if fresh sweet corn is in season, feel free to use that instead.
- Jalapeño– Either a fresh chile with the seeds removed or pickled jalapeño rings work well. You could even use a spicier chile if you’d like.
- Milk – any variety will work, but whole milk, buttermilk or half & half will make the creamiest custard.
Video: making cornbread casserole
Between the prep and bake time, this cornbread pudding comes together in just over an hour. Watch the video located in the recipe card to see it made step by step.
Recipe notes and tips
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 boil the corn on the cob, 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.
Making the batter
- Wear gloves – Protect your skin when handling jalapeños, especially when seeding. The oils can burn when transferred to the skin or eyes.
- Don’t overmix the batter. You want to incorporate the ingredients but don’t worry if there are a few flecks of flour here and there. Overmixing will make the top of the cornbread casserole dry.
Baking and serving
- Grease up the sides of the casserole dish. Be sure to grease the inside bottom AND up the sides, so the bread doesn’t stick.
- Let it rest for easier serving. If you try to serve the corn pudding too soon, it tends to run all over the plate. Just let it rest in the casserole dish for at least 5 minutes.
Storing leftover cornbread pudding
The pudding casserole will keep 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°F. until warmed through.
This post, originally published on Kevin is Cooking Aug. 3, 2020, was last updated with new content on Nov. 8, 2021.
Cornbread Casserole + VIDEO
- 6 cups corn (See Note 1)
- 4 green onions (See Note 2)
- 1 tsp vegetable oil
- 3 cloves garlic 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 all purpose flour
- 1/3 cup chopped cilantro
- 1/3 cup crumbled cotija cheese or queso fresco
- chili seasoning
- green onion (see above, Note 2)
- Coat a 9×13" casserole dish with non-stick cooking spray and set aside.
- 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. Divide into two bowls; 2 cups in one bowl and 4 cups in the other.
- Add oil to a skillet over medium heat. When oil is hot, 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.
- To a blender, add 2 cups corn, milk and melted butter. Blend on high speed for 30 seconds. Set aside.
- In a large mixing bowl, whisk the 2 eggs. Pour blended corn milk mixture and sauteed onion mixture into the bowl. Add remaining 4 cups corn, flour and cilantro to the bowl and mix thoroughly to combine.
- Pour corn pudding mixture into greased casserole dish. Bake at 350°F for 40 minutes. Remove cornbread pudding from oven and allow to rest 5 minutes.
- Sprinkle with crumbled cheese, chopped green onion tops, and chili seasoning 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.