Growing up in the South, it’s no surprise that I grew up eating cornbread. My grandmother always had some type of cornbread dish on the dinner table, and this corn pudding recipe is one I always looked forward to.
Creamed corn, lots of crispy, crunchy bacon and sharp white cheddar cheese are folded into cornbread batter and baked up into this rich and delicious cornbread pudding. Now don’t freak out — this isn’t the type of pudding you would expect at dessert time. This dish is hearty and filling, with just a bit of creaminess from the creamed corn and buttermilk.
Enjoyed as a side dish or even a main course, this corn pudding is nothing short of delicious.
White cheddar and bacon-corn pudding recipe
Prep time: 10 minutes | Bake time: 35 minutes | Total time: 45 minutes
- 1 (8-1/2 ounce) box cornbread mix
- 1 (15-1/4 ounce) can creamed corn
- 1/2 cup sour cream
- 4 tablespoons softened butter
- 2 whole eggs
- 1/2 cup buttermilk
- 1 cup grated white cheddar cheese
- 8 strips cooked bacon, crumbled, plus extra for topping, if desired
- Fresh cilantro, for garnish
- Heat the oven to 350 degrees F, and spray a medium-size baking dish with nonstick cooking spray.
- In a bowl, combine the cornbread mix, creamed corn, sour cream, butter, eggs and buttermilk. Mix well, until there are no lumps, then fold in the cheese and crumbled bacon.
- Pour the mixture into the baking dish, and bake uncovered for 30 to 35 minutes or until the center of the casserole is baked completely.
- Remove from the oven, and garnish with chopped cilantro and extra bacon (if desired) before serving. Best served warm.