Easy Corn Pudding Recipe with Honey

This classic southern-style corn pudding recipe is made with sweet honey and Honey Cornbread & Muffin Mix for a side that will make any Southern mother-in-law proud. Picture this: a moist, melt-in-your-mouth cornbread! What is not to love? 

Corn pudding, also known as spoonbread, is a Southern staple, much like my Southern Style Cabbage and Southern Chicken and Dumplings. It’s made with a cornbread baking mix, creamed corn, butter, and sour cream, whipped together and baked until golden. The result is a casserole with the flavor of cornbread and the texture of a soft custard.

In this version, we use a honey cornbread mix instead of Jiffy to add a deeper sweetness and moist texture. A spoonful of extra honey brings it all together. Served warm with a drizzle of honey on top, this corn pudding is pure comfort—and one of the easiest corn side dishes you can make for the holidays.

For another classic, check out my coconut cream pudding.

Ingredients Highlights for Corn Pudding Recipe

Traditionally a little blue box of Jiffy cornbread mix is used. But for our recipe, we wanted to kick up the classic cornbread pudding a notch with quality and flavor.

Honey Cornbread & Muffin Mix:  

Instead of the traditional Jiffy mix, this recipe uses a honey cornbread mix for a richer, more balanced flavor. The Krusteaz version includes real honey, which enhances the natural sweetness of the corn without needing as much added sugar. It also yields a slightly moister texture, which is ideal for a spoonable casserole like corn pudding.

I highly recommend using Krusteaz Honey Cornbread!

Cream Style Corn:

Cream style corn is essential for the dish’s creamy consistency. Unlike whole corn kernels and frozen corn, creamed corn provides both the corn flavor and the thickened liquid that helps bind the casserole. It adds moisture and a subtle sweetness, ensuring that the final result stays soft and custardy instead of crumbly.  I also use canned corn it in my skillet cream cheese corn recipe.

How to Serve Corn Pudding Casserole

Corn pudding is best served warm, straight from the oven, when the center is soft and custardy and the edges are lightly golden. As a classic Southern side, it shines on any dinner table but truly earns its place at holiday gatherings.

Corn Pudding is served warm as a side dish. When it comes to corn side dishes this one always comes to mind. It is the perfect holiday side dish for Thanksgiving. Corn casserole also pairs well with spoked chicken and green beans.

For a well-balanced and festive Thanksgiving spread, serve corn pudding with other holiday staples like these rich and flavorful candied yams or a buttery, spiced sweet potato soufflé. And don’t forget dessert, our apple cake roll makes the perfect sweet ending to a cozy, comforting meal.

What to do with Leftovers

Refrigerate leftovers in an airtight container. Corn Pudding is good for 3 to 4 days. Reheat portions in a microwave for 20-second intervals until heated through.