Creamy, buttery Crockpot Cornbread Pudding made easy! A no-fuss slow cooker side dish perfect for Thanksgiving or Sunday dinners.
I made an easy homemade cornbread-style pudding in the slow cooker for when oven space is tight (like when you're making things like ham with orange glaze or turkey!). Making cornbread pudding in a crockpot is low stress and can be made with fresh or frozen corn, and has NO Jiffy cornbread mix.
I've always loved white bean chicken chili and cornbread casserole, and I wanted a recipe that was easily made in the slow cooker that was homemade and not from a cornbread mix. This is it besties!
For this recipe I weighed a box of Jiffy cornbread mix and used dry ingredient ratios that are estimated to be about the same as those in a box mix. So theoretically you could just substitute the dry ingredients for a 8.5 oz box of cornbread mix if you want to.
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Why You'll Love This Recipe
- Taste: Sweet and savory at the same time, with creamy pudding texture and cheesy cornbread on top.
- Ease: One bowl, mix together wet ingredients, then dry on top, then cook! No need to drain corn or thaw it if it's frozen. This is a very low fuss recipe.
- Time: 10 minutes to mix together the corn pudding batter, then about 3 hours to cook on high or 4 -5 on low heat.
🛒 Key Ingredients
- Corn - I use fresh or frozen (you can also use canned, just drain the liquid), and a can of creamed corn.
- Sour cream - this is what helps the cornbread casserole have a pudding like texture, I usually use this or plain greek yogurt (instant pot).
- Cheese - I've used colby jack and cheddar, and prefer the more mild colby jack. Cheddar can be a bit too rich in the corn pudding casserole.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Make a sweeter corn pudding by adding 2-3 extra Tablespoons of brown sugar, maple syrup, or a teaspoon of cinnamon to the batter.
- Add some green chile or jalapeños, they're SO good in this, just like in green chile gravy.
- Add cooked sausage or bacon before cooking in the crockpot. Delicious!
- Add scallions or caramelized onion for a savory pop of flavor.
🧑🍳 Instructions
- Step 1. In a slow cooker (can be 4-8 quart), combine the melted butter, creamed corn, fresh or frozen corn, eggs, and sour cream. Mix well.
- Step 2. On top of the wet ingredients, combine the flour, sugar,salt, baking powder, and cheese. Mix well.
- Step 3. Sprinkle cheese over the batter (or wait until right before serving to sprinkle cheese on top). Place lid on slow cooker, and cook on high for 3 hours or low for 4-5 hours to preferred texture.
- Step 4. Serve warm!
TIP: Use a super handy crockpot liner for quick and easy cleanup!
❄️ Make Ahead, Store, and Freezing Tips
- Make-ahead: assemble and refrigerate in crockpot liner or bowl up to 24 hours, then cook when ready.
- Leftovers: refrigerate 3-4 days.
- Freezing: you can freeze cooked corn pudding up to ~2-3 months; thaw overnight and reheat gently in oven at 300°F until warmed through to avoid weeping.
❓Frequently Asked Questions
Yes, if you use canned make sure to drain the liquid out.
Yes! Bake in a 9x13 inch baking dish at 350 ℉ for 25-30 minutes.
It will take 30-60 minutes longer in a 4 qt slow cooker because it will be deeper and thicker. I'd recommend doing it in a 6 or 8 quart slow cooker.
Freeze cooked in airtight containers, thaw overnight in fridge, reheat in 300°F oven until warmed to avoid separation.
Scaling & Holiday Serving Strategies
- A 6 Quart crockpot will need 30+ more minutes than an 8 Quart, because it will be a deeper pudding with less surface area available to cook.
- This recipe is perfect for a 9x13 inch baking dish, and can be baked in the oven at 350 ℉ for 25-30 minutes.
🎉 More Delicious Holiday Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Cornbread Pudding In Crock Pot
Equipment
Ingredients
- ½ cup melted butter
- 1 15 oz can creamed corn
- 2 cups frozen, fresh, or canned corn (1 (15) oz can (if using canned, drain first)
- 2 large eggs
- ½ cup sour cream
- ½ cup cornmeal
- ¾ cup flour
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 3 cups cheese (half in pudding, half on top)
Instructions
- In a slow cooker (can be 4-8 quart), combine½ cup melted butter, 1 15 oz can creamed corn, 2 cups frozen, fresh, or canned corn (1 (15) oz can, 2 large eggs, and½ cup sour cream. Mix well.
- On top of the wet ingredients, combine ½ cup cornmeal, ¾ cup flour¼ cup white granulated sugar,¼ teaspoon salt, 1½ teaspoons baking powder , and half of the cheese (1.5 cups). Mix well until all ingredients are combined and there are no flour pockets left.
- Sprinkle remaining cheese (1.5 cups) over the batter or wait until right before serving to sprinkle cheese on top. Place lid on slow cooker, and cook on high for 3 hours or low for 4-5 hours to preferred texture.
- Serve warm!
Notes
- Make-ahead: assemble and refrigerate in crockpot liner or bowl up to 24 hours, then cook when ready.
- Leftovers: refrigerate 3-4 days.
- Freezing: you can freeze cooked corn pudding up to ~2-3 months; thaw overnight and reheat gently in oven at 300°F until warmed through to avoid weeping.
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Patricia Grant says
Hi, Sara. Tried the corn pudding, with a couple of differences. I do not have sour cream, because we do not use it for anything. I made a cream cheese type product: 1/2 C warm water, 1 1/2 C instant milk powder, fork mixed til smooth, then 1 Tbsp of lemon juice stirred in. Set overnight in fridge. Used 1/2 C of this. Used 1/2 C vegetable oil instead of melted butter. My family LOVED ♥️ it, and asked for a repeat performance.
Sara says
Wow! Very creative. I’m glad it worked out and that you enjoyed it!
Sara says
We love this side because it's made from scratch AND in the crockpot. The slow cooker makes the corn pudding nice and moist and not dried out at all.