Crockpot Cornbread Pudding (with Jiffy)
This easy Crockpot Cornbread Pudding is warm, creamy and comforting with just the right amount of sweetness for the ultimate holiday side. It’s a no-fuss recipe thanks to Jiffy corn muffin mix.
Some of my favorite holiday side dishes are the simple, old-fashioned recipes that everyone looks forward to year after year. This hands-off Crockpot Cornbread Pudding is one of those cozy, comforting classics that’s just as perfect for Thanksgiving or Christmas as it is for Sunday family dinner. It’s easy to make with pantry staples and always, always a crowdpleaser.
Cornbread Pudding is a classic Southern-style side that’s somewhere between traditional cornbread and a creamy, custard-like corn casserole. With a soft, creamy center, buttery cornbread flavor and just a touch of sweetness, it’s the perfect addition to any meal. But best of all, this Crockpot Cornbread Pudding comes together with minimal prep right in the slow cooker, freeing up precious oven space during busy holiday meals!
If you like this comforting recipe, be sure to try some of our other favorite classic crockpot sides. We love these Slow Cooker Cheesy Potatoes for holiday meals and this easy Slow Cooker Velveeta Mac and Cheese is always a cozy, hearty hit.
Why You’ll Love This Recipe
- Easy, hands-off slow cooker side. The crock pot does all of the heavy lifting for you here, so this comforting side dish couldn’t be easier to make — just set it, forget it, and serve.
- Frees up oven space. This recipe doesn’t need to be baked and is made entirely in the slow cooker, which is ideal for Thanksgiving and holiday meals when oven space is limited and in high demand.
- Perfect balance of buttery flavor and spoonable texture. Full of rich buttery flavor and a creamy, scoopable texture, this bread pudding hits every flavor and texture note.
- Uses affordable pantry staples. This recipe calls for just a handful of easy, budget-friendly ingredients and staples you probably already have on hand, so this Thanksgiving side is easy on your wallet.
- Pairs perfectly with any meal. Rich, creamy, and delicious, this side is a crowd-pleaser alongside of turkey, ham, or even barbecue.
- Can be kept warm for serving. After it’s cooked, change the slow cooker setting to “warm” to keep the bread pudding warm and ready to serve. Just be sure to check your crock pot’s time constraints and food safety guidelines.
Ingredients
- Egg: The binder to hold it together, use size Large.
- Creamed Corn: Sweet, slightly crunchy, and the star of the show. Use your favorite canned variety.
- Sour Cream: Creamy, smooth and tangy, to make the creamed corn even creamier.
- Jiffy Corn Muffin Mix: This gives the pudding that signature scoopable texture. Keep a box of this on hand at all times!
- Butter: Use unsalted, for richness.
How to Make Crockpot Cornbread Pudding
1. Lightly coat the inside of your slow cooker with nonstick cooking spray to prevent sticking.
2. In a medium mixing bowl, whisk the egg until lightly beaten.
3. Add the creamed corn, drained whole kernel corn, sour cream, and Jiffy corn muffin mix. Stir everything together until well combined.
4. Pour the melted butter directly into the bottom of the prepared slow cooker.
5. Spoon the corn casserole mixture over the melted butter, spreading it into an even layer. Do not stir the butter into the mixture.
6. Cover with the lid and cook on LOW for approximately 3 hours and 30 minutes, or until the center is set and the edges are lightly golden. Cooking times may vary depending on your slow cooker.
7. Turn off the slow cooker and let the casserole rest for 10–15 minutes before serving. This allows the casserole to firm up slightly while keeping its creamy texture.
Expert Tips
- Drain whole kernel corn thoroughly. Use a strainer to completely drain the corn to remove any excess liquid and moisture. This can lead to a watery bread pudding.
- Avoid over-mixing the batter. Just stir until the ingredients are combine. Don’t over-mix, or the bread pudding with be dense and not fluffy.
- Grease the slow cooker well. This will ensure nothing sticks, and be sure to avoid lifting the lid too frequently to check on what’s happening — this will cool down the slow cooker and affect the cooking process!
- Choose a 4–6-quart slow cooker based on yield. Use the correct sized slow cooker to allow for the bread pudding amount. Too small or too large, and the bread pudding won’t be the right texture.
- Let pudding rest before serving. Allow the cooked bread pudding to sit for 10-15 minutes before scooping and serving. This will allow it to set and give you the best scoopable servings. Once the pudding is golden on top, the middle is no longer jiggly, and the edges are beginning to pull away from the sides, it’s ready.
Variations & Substitutions
- Make it cheesy. Add in freshly shredded cheddar cheese for a melty, gooey variation.
- Give it some heat. Stir in finely diced jalapeños to make a spicy jalapeño cornbread version.
- Add bacon. Add some cooked, crumbled bacon for extra smokey flavor and texture.
- Drizzle with hot honey. Right before serving, for some sweet-heat.
- Make it Mexican-inspired. Add a can of green chiles, shredded cheddar, and chili powder for a Mexican-inspired flavor profile.
- Make it sweeter. Add a little honey or sugar to sweeten it up.
- Go gluten-free. Use a gluten-free corn muffin mix and adjust the ingredients as needed.
What to Serve with Slow Cooker Cornbread Pudding
Storage
Store leftover cornbread pudding in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350° until warmed through, or individual portions in the microwave in 30 second intervals, until hot.
Freeze leftovers for up to 1-2 months in an airtight container in a pinch, however the texture can change once frozen and thawed, so we really recommend enjoying this fresh!
You can prep the dry and wet ingredients separately in advance to save time, then combine and cook in the slow cooker before you’re ready to serve. Once the corn bread pudding is finished, you can keep it on the warm setting until you’re ready to serve (just be sure to check your slow cooker’s settings and guidelines).
Frequently Asked Questions
They’re very similar but are not the same. Cornbread pudding is slightly looser with a custard-like texture, while corn casserole is a bit sturdier and bread-like. Both have similar flavor profiles and are delicious!
Yes! Jiffy corn muffin mix works perfectly, is affordable and widely available.
Absolutely. You want to get rid of as much excess liquid and moisture as possible so you don’t have a watery bread pudding.
More Easy Thanksgiving Side Dishes
Slow Cooker Corn Bread Pudding
Ingredients
- 1 large egg beaten
- 1 14.75-ounce can creamed corn
- 1 15.25-ounce can whole kernel corn, drained
- 1 cup sour cream
- 1 8.5-ounce box Jiffy Corn Muffin Mix
- ½ cup unsalted butter melted
Instructions
- Lightly coat the inside of your slow cooker with nonstick cooking spray to prevent sticking.
- In a medium mixing bowl, whisk the egg until lightly beaten.
- Add the creamed corn, drained whole kernel corn, sour cream, and Jiffy corn muffin mix. Stir everything together until well combined.
- Pour the melted butter directly into the bottom of the prepared slow cooker.
- Spoon the corn casserole mixture over the melted butter, spreading it into an even layer. Do not stir the butter into the mixture.
- Cover with the lid and cook on LOW for approximately 3 hours and 30 minutes, or until the center is set and the edges are lightly golden. Cooking times may vary depending on your slow cooker.
- Turn off the slow cooker and let the casserole rest for 10–15 minutes before serving. This allows the casserole to firm up slightly while keeping its creamy texture.
Notes
- Store leftover cornbread pudding in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350° until warmed through, or individual portions in the microwave in 30 second intervals, until hot.
- Freeze leftovers for up to 1-2 months in an airtight container in a pinch, however the texture can change once frozen and thawed, so we really recommend enjoying this fresh!
- You can prep the dry and wet ingredients separately in advance to save time, then combine and cook in the slow cooker before you’re ready to serve. Once the corn bread pudding is finished, you can keep it on the warm setting until you’re ready to serve (just be sure to check your slow cooker’s settings and guidelines).
