You know that one dish at the potluck that disappears before the host even finishes saying grace? That's this. Honestly, if you grew up anywhere near the Mason-Dixon line, you’ve probably had some version of a corn casserole, but the cornbread pudding recipe Paula Deen popularized is basically the gold standard of Southern comfort food. It’s not a cake. It’s definitely not a salad, despite what some folks might tell you. It is a custardy, buttery, sweet-and-savory hybrid that sits somewhere between a side dish and a dessert. It’s indulgent. It’s heavy. It’s exactly what you want on a plate next to a pile of salty ham or smoky brisket.
Most people get it wrong by overthinking it. They try to add fancy cheeses or kale or some other nonsense to make it "healthy." Stop that. The beauty of the Paula Deen version is the sheer simplicity of it. You’re basically dumping stuff in a bowl, stirring it until it looks like thick batter, and letting the oven do the heavy lifting.
The Magic Behind the Cornbread Pudding Recipe Paula Deen Made Famous
What makes this specific version stand out is the texture. We aren’t talking about dry, crumbly cornbread that requires a gallon of sweet tea just to swallow. No. This is "pudding" in the most traditional sense—soft, moist, and almost spoonable. The secret lies in the fat content. Paula Deen is famous for her love of butter, and this recipe doesn't shy away from that reputation.
When you look at the ingredients, it’s a pantry-staple miracle. You’ve got your Jiffy corn muffin mix, which provides that nostalgic sweetness. Then you have the "holy trinity" of canned corn: one can of sweet whole kernel corn (drained) and one can of cream-style corn. That cream-style corn is the MVP here. It provides the moisture and the silky mouthfeel that separates a "pudding" from a standard corn muffin.
Add a stick of melted butter, a cup of sour cream, and maybe a couple of eggs if you want it to set a bit firmer. That’s it. That is the whole vibe.
Why the Sour Cream Matters
A lot of people ask if they can swap the sour cream for Greek yogurt. I mean, you could, but why would you? The sour cream provides a specific tang that cuts through the richness of the butter and the sugar in the corn. It also reacts with the leavening agents in the Jiffy mix to create a slight lift, so the dish doesn't end up being a literal brick. If you use yogurt, you lose that specific fat profile that makes the crust get those crispy, golden-brown edges.
The edges are the best part. Seriously. If you’re the person who scoops from the middle of the pan, we can’t be friends. You want those caramelized bits where the sugar from the corn has met the heat of the stoneware.
Step-by-Step: Getting the Texture Right
First things first, preheat your oven to 350°F. Don’t rush this. If the oven isn't hot enough when the pan goes in, the butter will just separate and sit on top instead of emulsifying with the cornmeal.
Grab a big bowl. Dump in one 8.5-ounce box of Jiffy Corn Muffin Mix. Add one 15-ounce can of whole kernel corn (make sure you drain the water out, or it’ll be soup) and one 14.75-ounce can of cream-style corn. Melt a full stick (half a cup) of unsalted butter. Pour it in. Add 8 ounces of sour cream.
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Now, here is where people deviate. Paula’s original "Corn Casserole" often skips the eggs for a more spoonable, pudding-like consistency. However, if you want it to hold its shape more like a traditional bread pudding, whisk in two large eggs. Personally? I like it without the eggs. I want it to be messy. I want it to meld into my mashed potatoes.
Mix it all together. Don't overmix—just get it incorporated. Pour it into a greased 9x13 inch baking dish. Or, if you want to be extra Southern, use a well-seasoned cast iron skillet. The cast iron gives you a crust that a glass 13x9 simply cannot replicate.
The Baking Timeline
Bake it for about 45 to 55 minutes. You’re looking for the center to have just a slight jiggle while the edges are firm and deep gold. If you pull it out too early, it’s just mush. If you leave it in too long, it turns into a dry muffin.
One of the biggest mistakes people make with the cornbread pudding recipe Paula Deen style is eating it the second it comes out of the oven. I get it. It smells like heaven. But you have to let it sit for at least 10 or 15 minutes. This "carry-over" cooking time allows the starches to set. If you scoop too soon, the steam escapes and the texture collapses. Patience is a virtue, especially when butter is involved.
Common Variations and Why They Work (Or Don't)
Southwestern Twist: Throw in a small can of diced green chiles and a cup of shredded cheddar cheese. It’s not the "classic" Paula version, but it’s a solid riff. The acidity of the chiles works wonders.
The Bacon Factor: Everything is better with bacon. Folding in half a cup of crispy bacon bits adds a smoky element that balances the sweetness. If you do this, maybe scale back on the salt, as the Jiffy mix and the canned corn already have a fair amount of sodium.
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Sugar or No Sugar? Some folks like to add an extra tablespoon of sugar. In my opinion, the Jiffy mix is plenty sweet on its own. If you add more, you’re basically making a dessert. That’s fine if that’s your goal, but for a dinner side, it might be overkill.
Addressing the Jiffy Mix Controversy
There’s always one person who says, "I want to make this from scratch without the box mix." Look, I respect the hustle, but the box mix is part of the DNA of this dish. It has the right ratio of flour to cornmeal and the exact amount of chemical leavening needed to support the heavy wet ingredients. If you try to do it with just plain cornmeal, you’ll likely end up with something grainy and dense. The box mix is a tool. Use it.
Nutrition and Moderation (The Elephant in the Room)
Let’s be real. Nobody is eating Paula Deen's cornbread pudding for their health. A single serving is packed with calories, fat, and sodium. But that’s okay. This is a "holiday" dish. It’s a "Sunday dinner" dish.
If you are worried about the fat content, you can use light sour cream, but please don't use fat-free. Fat-free sour cream has stabilizers and thickeners that change the way the dish bakes. It can turn gummy. If you're going to make it, make the real version. Just eat a smaller scoop and fill the rest of your plate with green beans or a salad. Balance, right?
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Real-World Tips for the Perfect Batch
- Room Temperature Ingredients: Try to let your sour cream and eggs sit out for 20 minutes before mixing. Cold ingredients hitting melted butter can cause the butter to clump up into little beads.
- The "Double Batch" Trap: If you’re feeding a crowd and want to double the recipe, use two separate 9x13 pans rather than one giant deep dish. If the batter is too deep, the center won’t cook through before the outside burns.
- Reheating: This stuff is arguably better the next day. Reheat it in the oven at 300°F covered with foil to keep it from drying out. The microwave works in a pinch, but you lose the texture of the crust.
What to Serve It With
This pudding is the ultimate teammate. It pairs perfectly with:
- BBQ Ribs: The sweetness of the corn offsets the vinegar and spice of the sauce.
- Roasted Turkey: It’s a great alternative (or addition) to traditional stuffing.
- Chili: Instead of a dry square of cornbread on the side, put a dollop of this pudding right on top of your bowl of chili. It’s a game changer.
- Fried Chicken: Obviously.
Final Actionable Steps for Success
Ready to get in the kitchen? Here is exactly what you need to do to ensure your cornbread pudding recipe Paula Deen style turns out like a professional Southern chef made it.
- Check your cans: Ensure you bought "Cream Style" corn and not just two cans of regular kernels. That cream is what creates the pudding texture.
- Butter the dish: Don't just rely on the butter in the recipe. Grease your baking dish thoroughly with butter or non-stick spray to get those crispy edges.
- Watch the clock: Start checking for doneness at the 40-minute mark. Every oven is different, and you want to catch it right when the "jiggle" turns into a "firm set."
- Let it rest: This is the hardest part. Give it 15 minutes on the counter before serving. It will be much easier to scoop and the flavors will have developed fully.
The beauty of Southern cooking isn't about precision; it's about flavor and feeling. This recipe is forgiving, indulgent, and guaranteed to be the first empty dish on the table. Whether it's Thanksgiving, a summer BBQ, or just a random Tuesday where you need a hug in food form, this is the one. Stop overthinking your side dishes and embrace the butter. Your guests will thank you, even if their heart doctors won't.