Sweet Cornbread Pudding Golden Corral Recipe
A rich, creamy, and slightly sweet side dish that combines the classic flavors of cornbread with the soft, custard-like texture of pudding. This Golden Corral–inspired recipe is made with Jiffy Corn Muffin Mix, cream-style corn, whole kernel corn, sour cream, and butter, resulting in a dish that's buttery, moist, and bursting with corn flavor. Perfect for potlucks, holidays, or BBQ dinners.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Spatula
- Toothpick
Ingredients
- 2 cans of cream-style corn
- 1 cup of whole milk
- ¼ cup of melted butter
- ¼ cup of sugar optional, adjust based on your sweetness preference
- 2 large eggs
- ½ cup of cornmeal
- ½ cup of all-purpose flour
- 1 tsp of salt
- 1 tsp of baking powder
Instructions
- Preheat the Oven: First, heat your oven to 350°F (175°C). This helps the pudding bake evenly. It's good to start with a hot oven.
- Mix Wet Ingredients: In a medium bowl, whisk together 2 large eggs, 1 cup of whole milk, and ¼ cup of melted butter. Mix until smooth. The butter should be warm, not hot. This step gives the pudding a creamy texture.
- Stir in Dry Ingredients: In another bowl, mix ½ cup of cornmeal, ½ cup of flour, 1 tsp of salt, and 1 tsp of baking powder. Stir well. Then add this mix to the wet ingredients. Stir until combined. The batter may be a little lumpy—that's okay.
- Add the Cream-Style Corn: Now, add 2 cans of cream-style corn to the mixture. Stir it in well. The corn adds moisture to the pudding and contributes sweetness. This is what makes it taste like Golden Corral's sweet corn pudding.
- Bake It: Pour the mixture into a greased 9x13-inch baking dish. Bake it in the oven for 35-40 minutes. You'll know it's ready when the top is golden brown. Check it with a toothpick. If it comes out clean, it's done!
- Serve: Once baked, let the pudding cool slightly. Cut into squares and serve! It's perfect with BBQ, roast chicken, or a fresh salad. Enjoy!
Video
Notes
- Sweetness: Sugar is optional—adjust to taste.
- Texture: Cream-style corn makes it moist; extra cornmeal firms it up.
- Eggs: Needed for binding and a custard-like texture.
- Dish Size: 8x8 or 9x9 inch pan works best.
- Don’t Overmix: Keeps it fluffy.
- Rest After Baking: Let sit 5–10 minutes before serving.