Buckle up buttercup! Cause this Cornbread Pudding is about to make you weak in the knees! Put this out this week for Thanksgiving, you and your guests will be thankful.
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In a bowl, mix together all your wet ingredients: butter, eggs, sour cream, and heavy cream.
Pour in the corn, Jiffy mix, and top with the honey and sugar.
Mix until well combined.
Pour the mixture into a well-greased 9x13 baking dish.
Bake at 350°F for 1 hour. Do not overbake! You can go a maximum of 10 minutes over.
Top with butter, a drizzle or two of honey, and a sprinkle of sugar before serving.
Ensure the sweet corn is well-drained to avoid excess moisture in the pudding.
Do not overbake the pudding as it can become dry. Stick to the recommended baking time.
For extra flavor, you can use flavored honey or add a pinch of cinnamon to the mix.
Can I use regular cornbread mix instead of Jiffy Honey cornbread mix?
Yes, you can use regular cornbread mix, but the honey flavor adds a unique sweetness to the dish.
Can I substitute heavy cream with milk?
Heavy cream provides richness to the pudding, but you can substitute it with whole milk if needed.
How do I know if the pudding is done baking?
The pudding should be set in the center and slightly golden on top. Avoid overbaking to keep it moist.
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and bake it closer to serving. Reheat gently if needed.
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn, but make sure to thaw and drain it well before using.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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