Written by Sarah Miller
Honey Butter Cornbread Pudding. Just the words get my mouth watering, honestly. Ever crave something comforting and a little different, but not so weird your kids (or picky roommates) turn up their noses? It happens to me a lot. Especially at family get-togethers where that classic sweet-savory vibe is a must. If you’ve ever been torn between making a regular pan of cornbread or something a bit more special, this dish hits the sweet spot. And y’know what? This pudding comes together with mostly pantry basics, too.
If you’re looking for even more cozy southern inspiration, check out crispy potato stacks for a deliciously crunchy side or try this savory creamy garlic mashed potatoes for comfort food perfection. If you want another corn bake idea, cheesy ranch potatoes and smoked sausage is always a hit at gatherings.
Why Everyone Loves This Recipe
Honestly, I wasn’t expecting how much folks would rave about Honey Butter Cornbread Pudding until I brought it to a neighbor’s potluck. It disappeared in the first fifteen minutes next to the hot dogs and pepperoni pizza. There’s just something ridiculously craveable about the soft, almost custardy texture with melty, sweet corners. It’s part dessert, part side dish, and totally irresistible.
You get big flavor for not much work. The honey butter gives a sticky-smooth sweetness, but there’s a savory punch from real corn (and okay, a whiff of nostalgia for anyone who grew up on boxed mixes). Rural folks love it, but even my city friends keep asking for the recipe. It bridges picky eater gaps, trust me. If you’ve got a crowd, this is what you bring to guarantee empty plates.
Ingredients You Need
No need to overthink your shopping list. It’s surprisingly simple, actually. Grab these:
- 1 box of yellow cornbread mix (like Jiffy or a store’s own brand works just fine)
- 1 can whole kernel corn, drained (or 1 to 1½ cups thawed frozen corn)
- 1 can creamed corn (don’t skip it, it makes the whole thing!)
- 2 eggs
- ½ cup melted butter
- ⅓ cup honey (plus a little more for drizzling)
- 1 cup sour cream
- Pinch of salt
That’s it. You probably already have most of it. And yes, you can substitute Greek yogurt for the sour cream, if you’re out. Makes it a bit tangier but still crazy good. 
For more about healthy grains and safe baking, check out the USDA grains guide and the FDA’s safe food handling.
How to Make It Step-by-Step
Here’s the fun part. Smoothest process ever, promise. Preheat your oven to 350°F (180°C). Maybe grease up a casserole dish (8×8 or 9×9 does the trick).
First, mix your cornbread mix, both types of corn, eggs, sour cream, honey, salt, and that melted butter all together in a big bowl. Don’t fuss, just stir till it looks combined. I’m all for saving extra dishes.
Pour it right into your prepared dish. You can swirl a little extra honey on top if you feel wild. Bake for about 45 to 55 minutes, until it’s set in the middle and golden at the edges. It might jiggle a little, but it firms up as it cools.
Don’t dive in immediately! Let it rest for 10 minutes (I know, I know, patience…), then scoop it up warm. Some folks like an extra drizzle of honey butter on top for more decadence.
Recipe Variations
There’s room for play here (I almost never make this dish the exact same way twice). Want a more savory twist? Swap out the honey for hot honey or add a sprinkle of shredded sharp cheddar before baking. If you want a holiday feel, a dash of cinnamon or pumpkin pie spice goes a long way.
One friend of mine adds chopped jalapenos for a Tex-Mex version. Another tried maple syrup in place of honey. And for the gluten-free folks, there’s great cornbread mix at the store for that, so everyone’s happy.
If dairy is a no-go, coconut milk yogurt and plant butter work fine. The pudding comes out a little different but still totally munchable.
| Ingredient | Substitutions | Notes |
|---|---|---|
| Cornbread mix | Any brand like Jiffy or homemade | Make sure it is sweet cornbread mix |
| Whole kernel corn | Fresh or frozen corn | Use thawed frozen corn for convenience |
| Creamed corn | Mashed fresh corn with milk | Gives a creamy, sweet texture |
| Honey | Maple syrup or agave syrup | Adjust sweetness to taste |
What to Serve with This Corn Casserole
Let’s get real–this Honey Butter Cornbread Pudding works every which way. Seriously, it’s a bit magic on the side of:
- BBQ chicken (especially smoked or grilled)
- Roast turkey (your holiday table, sorted)
- Chili night (it soaks up all those spicy juices)
- A big bowl of soup (especially on a chilly night)
Don’t forget, it’s pretty good with a spot of vanilla ice cream too. Trust me, dessert with dinner is never a bad idea.
Common Questions
Do I have to use Jiffy mix?
Nope, use any cornbread mix you like. Even homemade works, if you’re ambitious.
Can I double the recipe for a crowd?
Absolutely. Just use a 9×13 dish and tack on 5-10 more minutes baking time.
Can I leave out the creamed corn?
I wouldn’t. That creamy texture kinda depends on both cans of corn together.
Does it freeze well?
Yup! Cool it fully, wrap tight, and thaw in the fridge before gently reheating.
Can I make it less sweet?
Sure, just halve the honey or switch to maple syrup for a milder flavor.
The Coziest Dish You’ll Want Again and Again
So that’s the scoop. Honey Butter Cornbread Pudding is truly irresistible, a guaranteed favorite whenever you bring it to the table (and honestly, it disappears fast around here). Whether you keep it classic or add your own twist, you’re only a few steps away from surefire comfort.
Give it a try, your next family dinner or potluck just might become legendary!
Honey Butter Cornbread Pudding
Ingredients
Main Ingredients
- 1 box yellow cornbread mix Like Jiffy or a store’s own brand.
- 1 can whole kernel corn, drained Or 1 to 1½ cups thawed frozen corn.
- 1 can creamed corn Don’t skip it; it makes the whole dish!
- 2 units eggs
- ½ cup melted butter
- ⅓ cup honey Plus a little more for drizzling.
- 1 cup sour cream Greek yogurt can be substituted.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease a casserole dish (8×8 or 9×9).
- In a large bowl, combine the cornbread mix, both types of corn, eggs, sour cream, honey, salt, and melted butter. Mix until well combined.
- Pour the mixture into the prepared dish. Optionally, swirl a little extra honey on top.
Baking
- Bake for about 45 to 55 minutes, until set in the middle and golden at the edges.
- Let it rest for 10 minutes before serving.
- Optionally, drizzle additional honey butter on top before serving.