Vanilla corn bread pudding is a delightful, aromatic fusion of traditional bread pudding and delicious corn bread! Whether enjoyed warm from the oven or chilled, it offers a tasty mix of tender, cake-like corn bread and light vanilla essence. This dessert is perfect for cozy gatherings or as a special finish to a holiday meal!
This Vanilla Corn Bread Pudding is definitely one of my go-to-desserts (or side dish) around the holidays. Whenever I host a Thanksgiving or Christmas party – this delightful dish always makes it on the dining table spread.
And that’s because this corn bread pudding recipe creates such a warm and comforting dessert that perfectly aligns with the holiday mood and spirit!
Imagine the warm aroma of roasted corn and the golden, buttery fragrance of pancake batter – that’s what a whiff of this vanilla corn bread pudding smells like.
And the taste – it’s the perfect blend of rich, buttery flavor with a pleasant hint of sweetness from the cornmeal and a touch of warm vanilla essence.
It’s the perfect dessert after a glorious holiday meal!
Key Elements Of This Recipe
- Jiffy Corn Muffin Mix: This delicious Jiffy corn muffin mix is made with freshly milled corn and is perfect for this recipe.
- Canned Cream Corn: The creamy consistency of this corn is the perfect filling for this pudding.
The Ingredients for Vanilla Corn Bread Pudding
- 2 boxes Jiffy Corn Muffin Mix
- 1 can Corn (whole kernels)
- 1 can Cream Style Corn
- 1 stick Unsalted Butter (8 tablespoons, melted)
- 2 Eggs
- 1/2 cup Sour Cream
- 1/3 cup Heavy Cream
- 3 tablespoons Sugar (granulated)
- 1 tablespoon Vanilla Extract
The Equipment Needed
How To Make Vanilla Corn Bread Pudding
Making this delicious holiday dessert is so easy!
You start by opening the canned corn using a handy tool, like this Kitchen Mama Auto Can Opener.
Next, mix all of your corn, butter, Jiffy muffin mix and vanilla in a large mixing bowl until all elements are fully incorporated.
Follow that up by adding in the rest of the ingredients – the sugar, creams and eggs. Give it all a thorough mix.
Then, preheat your oven to 325°F.
While your oven is heating up, pour your corn bread mixture into your casserole dish and make sure the mixture levels out – so the top is as flat as possible.
Pro Tip: Do not fill to the very top of the casserole dish. The bread pudding will rise as it bakes and may overflow. Leave about 1 inch of space from the top of the dish.
Then, proceed to bake at 325°F for 45-55 minutes.
Pro Tip: At the 15 minute mark, your corn bread mixture should have started to form a light crust. At that point, open the oven and strategically place 4 pads of butter evenly on the top of your pudding mixture.
You’ll know this pudding is done when the top crust of the bread forms a rich golden brown color. (At this point, your house should be filled with the delicious aroma of roasted corn.)
When it’s done, remove from the oven, let it cool for about 15 minutes, and then serve warm with some melted butter on top – enjoy!
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Vanilla Corn Bread Pudding
Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 1 can Corn, (whole kernels)
- 1 can Cream Style Corn
- 1 stick Unsalted Butter, (8 tablespoons, melted)
- 2 Eggs
- 1/2 cup Sour Cream
- 1/3 cup Heavy Cream
- 3 tablespoons Sugar, (granulated)
- 1 tablespoon Vanilla Extract
Instructions
How To Make Vanilla Corn Bread Pudding
- Making this delicious vanilla corn bread pudding is so easy!
- You start by opening the canned corn using a handy tool, like this Kitchen Mama Auto Can Opener.
- Next, mix all of your corn, butter, Jiffy muffin mix and vanilla in a large mixing bowl until all elements are fully incorporated.
- Follow that up by adding in the rest of the ingredients – the sugar, creams and eggs. Give it all a thorough mix.
- Then, preheat your oven to 325°F.
- While your oven is heating up, pour your corn bread mixture into your casserole dish and make sure the mixture levels out – so the top is as flat as possible.
- Pro Tip: Do not fill to the very top of the casserole dish. The bread pudding will rise as it bakes and may overflow. Leave about 1 inch of space from the top of the dish.
- Then, proceed to bake at 325°F for 45-55 minutes.
- Pro Tip: At the 15 minute mark, your corn bread mixture should have started to form a light crust. At that point, open the oven and strategically place 4 pads of butter evenly on the top of your pudding mixture.
- You'll know this pudding is done when the top crust of the corn bread pudding forms a rich golden brown color. (At this point, your house should be filled with the delicious aroma of roasted corn.)
- When it's done, remove from the oven, let it cool for about 15 minutes, and then serve warm with some melted butter on top – enjoy!
Nutrition
*Nutritional information is just an estimate derived by an online calculation tool.
FAQ
How to make corn bread pudding?
Corn bread pudding is so easy to make. You simply combine eggs, cream, and butter with canned creamed corn and whole kernel corn. Mix in sugar, corn muffin mix, and a few spices until smooth. Pour the mixture into a greased baking dish and bake until golden and set. Serve warm for a rich, comforting side dish.
Does corn bread pudding need to be refrigerated?
Yes, make sure you refrigerate it after it has fully cooled. It will last in the fridge for about 1 week.
Usha
I love the smell of this corn bread pudding! I can’t wait to make this for Thanksgiving this year!
Giangi Townsend
The aroma is irresistible, the texture is perfectly moist, and each bite bursts with the flavor of corn. Love it! Thank you!