Cornbread Pudding Spoonbread is a great accompaniment to a summer barbecue. Think of it as a mix between cornbread and corn custard pudding with a bit of cheese added in for good measure. Chewy cornbread on the outside, with a creamy soft interior that is so delectable, you’ll want to eat it with a spoon. This recipe gets a thumbs up from everyone who’s tried it. I hope you will like it, too!
I love a good cornbread recipe, so when I heard about spoonbread, my curiosity took over, and I had to learn more. Look in almost any community cookbook, and you’ll find at least one recipe for Cornbread Casserole–a side dish usually made with a box of Jiffy cornbread mix. That’s actually how this recipe began.
But if you dig a little deeper, you’ll find recipes for Corn Pudding and Spoonbread. Corn Pudding is much like a custard, with no cornmeal. And Spoonbread (nearly unheard of these days) is kind of a combination of the two.
I liked the sound of Spoonbread, but I wanted it to have corn in it, and cheese. That’s how this recipe evolved, and I love how it turned out.
Ingredients for Cornbread Pudding Spoonbread
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Instructions For Making This Recipe
Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table. Spray a large square or oblong baking pan with baking spray. Set aside until ready to use.
*If you’re using a baking pan made of pottery, follow usage directions for baking. I always try to heat this type of pan along with the oven, and not in a preheated oven. If using this type of pan, you may need to add a few extra minutes to your baking time.
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Polish Pottery – Large Square Baker
Buy Now →Prepare the Cornbread Pudding
Grate the cheddar cheese with a handheld grater. I used a medium cheddar cheese for this recipe.
In a large bowl, mix together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
If desired, you may substitute the previous 6 ingredients for a box of Jiffy Cornbread, but follow the remaining instructions to the end.
Add in the creamed corn, melted butter, sour cream, and large eggs. Lightly mix until blended.
Next stir in the grated cheddar cheese until fully incorporated. Spoon the mixture into prepared oblong or large square baking dish, spreading batter to the edges. Sprinkle the top with freshly ground black pepper.
Bake and Serve the Cornbread Pudding
Bake the Cornbread Pudding in *preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, approximately 50-55 minutes.
Allow to cool for 10 minutes. Serve Cornbread Pudding Spoonbread warm with your favorite barbecue dish or beans. It goes especially well with a bowl of baked beans. This recipe will serve 10-12 people.
Refrigerate leftovers in a covered container for up to 5 days.
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Cornbread Pudding Spoonbread
Ingredients
- 1 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 29.5 oz creamed corn
- 1/2 cup butter melted
- 8 oz sour cream
- 2 large eggs
- 1 cup cheddar cheese grated
- 1/2 teaspoon freshly ground black pepper
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table. Spray a large square or oblong baking pan with baking spray. Set aside until ready to use.
- Grate 1 cup (113 g) cheddar cheese with a handheld grater. (I used a medium cheddar cheese for this recipe.)
- In a large bowl, mix together 1 cup (159 g) yellow cornmeal, 1/4 cup (31.25 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 teaspoon (4.93 ml) baking powder, 1/4 teaspoon (1.23 ml) baking soda, and 1/2 teaspoon (2.46 ml) salt.
- Add in 29.5 oz (836.31 g) creamed corn, 1/2 cup (113.5 g) buttermelted), 8 oz (226.8 g) sour cream, and 2 large (2 large) eggs. Lightly mix until blended.
- Next stir in the grated cheddar cheese until fully incorporated. Spoon the mixture into prepared oblong or large square baking dish, spreading batter to the edges. Sprinkle the top with 1/2 teaspoon (2.46 ml) freshly ground black pepper.
- Bake the Cornbread Pudding in *preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, approximately 50-55 minutes.
- Allow to cool for 10 minutes. Serve Cornbread Pudding Spoonbread warm with your favorite barbecue dish or beans. Serves 10-12.
