This Quick Honey Cornbread Pudding is a super moist, creamy, and buttery cornbread filled with delicious bits of sweet corn that takes 5 minutes to make! It is a perfect marriage between a sweet corn cake and rich corn pudding. I am not exaggerating when I say this is the best cornbread pudding I have ever had. With only five ingredients, it is also the easiest. We use Krusteaz Honey Cornbread mix, sweet creamed corn, butter, oil, and sour cream. That’s it!
Whenever I make this, I receive rave reviews and people are surprised to learn it is so easy. It is a really fun way to dress up your cornbread and pairs well with almost any main dish. It could almost qualify as a dessert because of the sweetness from the honey and rich texture. I love to serve this with anything from a simple taco night to meatloaf or even holiday dinners with large crowds. You can easily double the recipe and use a 13×9 pan to feed many guests.
Quick Honey Cornbread Pudding Key Ingredients
Let’s take a closer look at the ingredients that make up this decadent dish.
Krusteaz Honey Cornbread Mix
I absolutely love Krusteaz Honey Cornbread mix. It is the only mix I have ever used for this recipe. If it is not available to you, you may use another type of honey cornbread but this brand is definitely worth seeking out if possible.
Sweet Creamed Corn
Sweet creamed corn adds creaminess and lovely texture to this dish with the bits of corn sprinkled throughout the cornbread. Take care to not confuse it with canned whole kernel corn that may look similar but does not contain the delicious cream that we want for this recipe.
Butter
We use salted butter in this dish to add flavor and moisture. Unsalted butter will work too. If using unsalted, you may want to add a pinch of salt to the batter.
Vegetable Oil
Vegetable oil adds moisture to the cornbread pudding.
Sour Cream
Sour cream adds moisture and richness to the dish. Full fat sour cream is the way to go for this recipe for best results.
Can Quick Honey Cornbread Pudding Be Made in Advance?
Yes! Even though this recipe is super quick and simple, sometimes you just need to have dishes prepped in advance. This can be made up to 2 days in advance. Simply bake, cool completely, cover with aluminum foil, and store in the refrigerator. When ready to serve, warm in a 300 degree oven for approximately 20 minutes or until warmed through.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Over-mixing – Take care to not over-mix the cornbread pudding batter. Just mix until incorporated.
- Butter – To melt butter, place in a microwave safe dish and heat on 50% power in 30 second increments until mostly melted. Then, stir until all butter is melted. Let the butter cool slightly before adding it to the other ingredients.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- 9×9 Baking Dish – to bake cornbread pudding
- 13×9 Baking Dish – to bake double batch of cornbread pudding
If you liked this recipe, try our
Quick Honey Cornbread Pudding
This Quick Honey Cornbread Pudding is a super moist, creamy, and buttery cornbread filled with delicious bits of sweet corn that takes 5 minutes to make! It is a perfect marriage between a sweet corn cake and rich corn pudding.
Ingredients
- 1 pkg (15 oz ) Honey Cornbread (Krusteaz)
- 1 can (14 ¾ oz) sweet creamed corn
- ¼ cup (½ stick) salted butter, melted
- ¼ cup vegetable oil
- 1 cup (227 g) sour cream
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan with nonstick spray.
- Step 2 CORNBREAD: Mix all ingredients together in a medium bowl. Pour into prepared pan and bake for 45-55 minutes.
- Step 3 STORAGE: Cover pan tightly and store in refrigerator. Reheat in the oven at 300 degrees for 20 minutes or until warmed through.
- Step 4 OTHER SIZES: For a double batch, use a 13×9 baking dish and bake for 55-60 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs.
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