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Corn Bread Pudding Recipe

Corn Bread Pudding Recipe

Bob Gebhardt of Wausau, Wisconsin satisfying Corn Bread Pudding with shrimp or other seafood. He adapted the dish from his mom’s recipe.
TOTAL TIME: Prep: 5 min. Bake: 40 min. YIELD:12 servings


  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 cup butter, melted
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/4 teaspoon paprika


  • 1. In a large bowl, combine the first five ingredients. Stir in corn bread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
  • 2. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12 servings.

Nutritional Facts

1 each: 249 calories, 14g fat (8g saturated fat), 73mg cholesterol, 461mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 4g protein.

Reviews for Corn Bread Pudding

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Reviewed Nov. 29, 2017

"I've never made Cornbread Pudding before. This recipe was yummy, easy to follow and not very expensive to make...which is always a plus. I followed the recipe closely. I did add an 1/8 cup of sugar. I used both Jiffy and Martha White sweet cornbread mixes. I doubled the recipe and made it in two 9" X 13" glass pans because we were expecting a large crowd of 18-20. I received rave reviews and several people wanted the recipe. For me, this recipe is a keeper! Make it part of your Thanksgiving tradition."

Reviewed May. 8, 2017 Edited May. 12, 2017

"Excellant....very easy. Could mix in some cheese to make it more savory."

Reviewed Apr. 16, 2017

"I made it for Easter and really liked it. It appeared to be well received all around. I ran out of butter so I used coconut oil instead but you couldn't taste it. I would like to drizzle some butter over it before serving next time. And maybe add some paprika closer to serving time since I made it a day before it was eaten. But I would definitely do this again - very simple and good!"

Reviewed Apr. 2, 2017

"This recipe was used a lot in my childhood. So many happy memories. It always taste great. You can't mess it up, and you can add things to it."

Reviewed Dec. 26, 2016

"This Corn bread Pudding was DELICOUS! Super easy to make too. I did add some sugar and vanilla but that is because I like things like this to be a little sweet. Either way you make it you can't go wrong."

Reviewed Dec. 26, 2016

"This reminds me of my grandmother's scalloped corn, which had to appear at every holiday meal! I make it with 2 cans of cream-style corn, 3 eggs and half the butter. No need to add sugar that way. A delicious recipe!"

Reviewed Nov. 22, 2016

"Very tasty and easy to put together!"

Reviewed Feb. 24, 2016

"This is EVERYONE'S favorite in my family. I make no changes at all. It's perfect and like another reviewer said, a holiday staple, but requested ALL the time in my house!"

Reviewed Dec. 24, 2015

"I would literally have a revolt on my hands if I didn't make this dish every Thanksgiving and Christmas. I prepare exactly as written and everyone loves it! A holiday staple!"

Reviewed Nov. 10, 2015

"I cut this recipe in half and it worked out fine. It was SO good!!! I forgot to add the vanilla and sugar like others recommended and it still tasted great. I'll try adding them in next time though. I also used about 3/4 C of frozen corn instead of canned (unthawed) and it worked perfectly! Definitely making this again."

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