There’s something irresistibly comforting about cornbread pudding.
This Jiffy cornbread pudding recipe combines creamy, cheesy goodness with savory bacon and scallions for a dish that feels both homey and indulgent.
It’s easy enough for weeknights yet impressive enough for holidays and gatherings.
Why You’ll Love This Recipe
This pudding is rich, cheesy, and full of texture from corn and cornbread mix.
The bacon adds smoky flavor, while scallions give freshness and color.
It’s a one-bowl recipe that comes together quickly with simple ingredients.
Perfect as a side dish for family meals or festive dinners.
What You’ll Need (Ingredient Highlights)
Jiffy cornbread mix creates a fluffy, moist base with minimal effort.
Cream cheese and butter make the pudding creamy and rich.
Cheddar cheese adds gooey sharpness, especially when melted on top.
Bacon brings smoky, salty crunch that balances the sweetness of corn.
Scallions brighten the dish with color and freshness.
Pro Tips Before You Start
Soften cream cheese and butter ahead for easier mixing.
Reserve a few bacon crumbles and scallions for garnish.
Check doneness with a toothpick—if it comes out clean, it’s ready.
Let the pudding rest a few minutes before serving for best slicing.
How to Make Cornbread Pudding Jiffy
Step 1 – Preheat the oven
Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2 – Melt and mix base
Combine butter and cream cheese in a large mixing bowl.
Microwave in 30-second bursts until smooth, then whisk together.
Step 3 – Stir in dry and wet ingredients
Add cornbread mix, creamed corn, canned corn (with liquid), 1 cup cheddar cheese, scallions, and bacon.
Stir until evenly combined.
Step 4 – Assemble the pudding
Pour mixture into prepared baking dish. Sprinkle the remaining cheese on top.
Step 5 – Bake to perfection
Bake for 35–45 minutes until golden on top and set in the center.
Insert a toothpick to test—if it comes out clean, it’s done.
Step 6 – Garnish and serve
Top with extra scallions and bacon if desired. Serve warm.
What to Serve Them With
Pair with roast chicken or turkey for a hearty dinner.
Serve alongside chili or stew for a comforting combo.
Enjoy with a crisp salad to balance richness.
Variations / Substitutions
Swap bacon for diced ham or sausage.
Use Monterey Jack or Pepper Jack cheese for extra spice.
Add jalapeños for a kick of heat.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Reheat in the oven at 325°F until warmed through.
Freeze tightly wrapped portions for up to 2 months.
FAQs
Can I make this recipe ahead of time?
Yes, prepare and refrigerate the unbaked mixture for up to 24 hours before baking.
How should I store leftovers?
Keep covered in the fridge for up to 4 days.
Can I freeze cornbread pudding?
Yes, freeze baked portions for up to 2 months and thaw overnight before reheating.
Can I make it without bacon?
Absolutely, just leave it out or replace with vegetarian alternatives.
What’s the best way to reheat it?
Reheat in the oven at 325°F until warmed through, or microwave individual slices.
Can I use fresh corn instead of canned?
Yes, about 2 cups of fresh kernels will work. Add a splash of milk for moisture.
Can I make this gluten-free?
Yes, substitute gluten-free cornbread mix for Jiffy.
Do I need to melt butter and cream cheese in the microwave?
It’s recommended for smoother texture, but you can also use room temperature and beat well.
What size pan should I use?
A 9×13-inch dish works best, but you can use smaller pans and adjust bake time.
How do I know when it’s perfectly baked?
The top will be golden, and a toothpick inserted in the center should come out clean.
Final Thoughts
Cornbread Pudding Jiffy is the ultimate comfort side dish—creamy, cheesy, and filled with layers of flavor.
It’s perfect for potlucks, family dinners, or holiday spreads, and once you try it, you’ll keep coming back to this easy favorite.
