Transform your holiday feasts or Sunday dinners with the ultimate comfort food: a creamy, buttery Crockpot Cornbread Pudding. This incredibly easy, no-fuss slow cooker side dish offers a delightful blend of sweet and savory flavors, encased in a moist, rich pudding-like texture with a golden, cheesy cornbread topping. It’s the perfect solution for when oven space is limited, especially during busy times like Thanksgiving or Christmas, allowing your oven to focus on the main course like a succulent ham with orange glaze or a roasted turkey.

Crafting cornbread pudding in a crockpot couldn’t be simpler, making it a low-stress addition to any meal. This homemade version shines without relying on a Jiffy cornbread mix, giving you full control over the quality and taste. Whether you have fresh, frozen, or canned corn on hand, this recipe adapts beautifully, ensuring a delicious outcome every time. Our carefully developed recipe uses dry ingredient ratios that mimic a standard 8.5 oz box of cornbread mix, so if you ever find yourself in a pinch, that’s a theoretical shortcut, though we highly recommend the fresh, homemade approach for superior flavor and texture.

My love for hearty dishes like white bean chicken chili and traditional cornbread casserole inspired me to create a truly homemade, slow-cooker friendly version of corn pudding. I wanted a recipe that bypassed pre-made mixes entirely, delivering an authentic, comforting flavor with minimal effort. And this, my friends, is that perfect recipe!

Beyond its incredible taste and simplicity, this Crockpot Cornbread Pudding offers versatility and convenience. It’s a wonderful make-ahead dish, ideal for feeding a crowd or ensuring you have a satisfying side ready for your weeknight meals. Its rich, custard-like base infused with sweet corn and savory cheese, topped with a tender, golden cornbread layer, makes it an undeniable crowd-pleaser that will earn a permanent spot in your recipe collection.

Why This Slow Cooker Cornbread Pudding Will Be Your New Favorite

This Crockpot Cornbread Pudding isn’t just a recipe; it’s a culinary experience designed for maximum flavor with minimal fuss. Here’s why you’ll absolutely adore adding this dish to your rotation:

• Irresistible Taste: Prepare for a symphony of flavors! This pudding perfectly balances sweet and savory notes, with the natural sweetness of corn complemented by rich, creamy textures and a delicious cheesy cornbread layer on top. Each bite is a harmonious blend of comforting flavors, making it suitable for both casual family dinners and elegant holiday spreads.
• Unmatched Ease & Convenience: Say goodbye to complicated recipes and multiple dirty dishes! This is a true “one-bowl” wonder. Simply combine the wet ingredients, layer the dry ingredients and cheese, mix, and let your slow cooker do the rest. There’s no need to drain frozen corn or thaw it beforehand, saving you precious prep time. It’s truly a low-fuss, “set-it-and-forget-it” recipe that fits perfectly into busy schedules.
• Flexible Time Management: With just 10 minutes of hands-on preparation to mix the cornbread pudding batter, this recipe offers incredible time flexibility. You can cook it on high heat for about 3 hours when you need it sooner, or let it simmer on low for 4-5 hours for a more gradual, hands-off approach. This makes it ideal for potlucks, meal prepping, or simply freeing up your oven for other dishes.
• Perfect for Holidays: Oven space is often a premium during Thanksgiving, Christmas, or other special occasions. By utilizing your slow cooker, this cornbread pudding ensures you have a delicious, homemade side dish without tying up your main appliance. It’s a clever strategy for a smoother holiday cooking experience.

✏️ Creative Substitutions & Flavorful Variations

One of the joys of this Crockpot Cornbread Pudding recipe is its adaptability. Feel free to customize it to your taste or what you have on hand:

• For a Sweeter Profile: If you prefer a more dessert-like or sweeter corn pudding, consider adding an extra 2-3 Tablespoons of brown sugar to the batter. A drizzle of maple syrup or a teaspoon of cinnamon can also elevate the sweetness and add a warm, inviting spice.
• Embrace the Heat: For those who love a bit of a kick, incorporate some finely diced green chiles or jalapeños (fresh or canned) into the batter. They add a wonderful zing that perfectly complements the corn, much like their role in a savory green chile gravy. Be sure to remove seeds from jalapeños if you prefer less heat.
• Hearty & Meaty Add-ins: Turn this side dish into a more substantial meal by mixing in cooked and crumbled sausage, crispy bacon bits, or even diced cooked ham before transferring the batter to the crockpot. These additions introduce a rich, savory depth that is absolutely delicious.
• Savory Enhancements: Boost the savory notes with finely chopped scallions (green onions) or beautifully caramelized onions. These ingredients provide a delightful aromatic pop and depth of flavor that can truly transform the pudding.
• Spice It Up: A pinch of cayenne pepper, smoked paprika, or a dash of chili powder can add an extra layer of warmth and complexity.
• Dairy Alternatives: For those avoiding dairy, you can experiment with dairy-free sour cream alternatives and plant-based milks, though the texture might vary slightly. Ensure your chosen cheese substitute melts well.

1. Step 1: Prepare the Wet Ingredients. Begin by lightly greasing your slow cooker insert (a 4-8 quart capacity works well). In the slow cooker itself, combine the ½ cup of melted butter, the 15 oz can of creamed corn, 2 cups of fresh, frozen, or drained canned corn, 2 large eggs, and ½ cup of sour cream. Stir these ingredients thoroughly until they are well combined and smooth.

2. Step 2: Incorporate Dry Ingredients and Cheese. Evenly sprinkle the dry ingredients over the wet mixture in the slow cooker. Add ½ cup cornmeal, ¾ cup flour, ¼ cup white granulated sugar, ¼ teaspoon salt, 1½ teaspoons baking powder, and half of the total cheese (approximately 1.5 cups). Mix everything thoroughly until all dry ingredients are fully incorporated, and no pockets of flour remain. Be careful not to overmix, as this can affect the texture.

3. Step 3: Cook to Perfection. Once the batter is mixed, sprinkle the remaining 1.5 cups of cheese evenly over the top. Alternatively, you can save this cheese and sprinkle it on just before serving for a fresher melt. Place the lid firmly on your slow cooker. Cook on the high setting for approximately 3 hours, or on the low setting for 4-5 hours. The cooking time may vary slightly depending on your slow cooker and desired texture. The pudding is ready when the edges are set and a toothpick inserted into the center comes out mostly clean.

4. Step 4: Serve Warm. Once cooked, remove the lid and let the cornbread pudding rest for a few minutes before serving. This allows it to firm up slightly. Serve it warm as a delightful side dish. Enjoy the creamy, cheesy goodness!

PRO TIP: For the easiest cleanup possible, consider using a super handy crockpot liner. It will save you scrubbing time, making this already simple recipe even more convenient!

❄️ Make Ahead, Storage, and Freezing for Ultimate Convenience

This Crockpot Cornbread Pudding is not only easy to make but also incredibly forgiving when it comes to planning ahead and managing leftovers. Maximize your convenience with these expert tips:

• Make-Ahead Instructions: You can prepare the entire batter mixture up to 24 hours in advance. Simply assemble all the ingredients in your slow cooker insert (or a bowl if using a liner) and refrigerate. When you’re ready to cook, just take it out of the fridge and proceed with the cooking instructions. You might need to add an extra 30 minutes to the cooking time if starting from a cold state. This is perfect for holiday meal prep!
• Storing Leftovers: Any leftover cornbread pudding should be allowed to cool completely before being transferred to an airtight container. Refrigerate promptly, and it will keep beautifully for 3-4 days. It makes for fantastic next-day lunches or an easy reheat side.
• Freezing for Longer Enjoyment: Yes, you can absolutely freeze cooked corn pudding! Once cooled, portion the pudding into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for approximately 2-3 months. To reheat without it becoming watery (which can sometimes happen with dairy-heavy dishes), thaw the pudding overnight in the refrigerator. Then, gently reheat it in an oven preheated to 300°F (150°C) until it’s warmed through. Covering it with foil can help retain moisture. Avoid high heat or microwave reheating if you want to prevent a “weeping” or separated texture.

Absolutely. If you opt to use canned corn for this recipe, it’s essential to drain the liquid thoroughly before adding it to your slow cooker. Excess liquid can lead to a watery pudding texture, which we want to avoid for that perfect creamy consistency.

Yes, it certainly can! If you prefer oven baking or don’t have a slow cooker, you can bake this cornbread pudding in a 9×13 inch baking dish. Preheat your oven to 350℉ (175°C) and bake for approximately 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

The cooking time can vary based on the size and shape of your slow cooker. In a smaller 4-quart slow cooker, the pudding will be deeper and thicker, meaning it will likely take an additional 30-60 minutes to cook through compared to a larger model. For optimal cooking and a more even texture, I highly recommend using a 6 or 8-quart slow cooker for this recipe.

Yes, cooked cornbread pudding freezes well! To do so, store it in airtight containers for up to 2-3 months. To reheat without it becoming watery (which can happen with dairy-rich dishes), thaw it overnight in the refrigerator. Then, reheat gently in a 300°F (150°C) oven until warmed through. Avoid microwaving or very high oven temperatures, as this can cause the ingredients to separate and create a watery texture.

You can use fresh, frozen, or canned corn for this recipe. Fresh corn, especially sweet corn in season, will offer the best flavor. Frozen corn is a great convenient alternative with good texture, and canned corn works well too, as long as it’s thoroughly drained. The key is to also include creamed corn for that essential creamy pudding base.

To prevent sticking, generously grease the inside of your slow cooker insert with butter or cooking spray before adding the batter. For an even easier cleanup, use a slow cooker liner, which makes lifting out the cooked pudding and washing the pot incredibly simple.

Scaling & Holiday Serving Strategies for Any Crowd

This Slow Cooker Cornbread Pudding is a fantastic dish for entertaining, whether you’re hosting a small family gathering or a large holiday feast. Here’s how to scale and serve it perfectly:

• Adjusting for Slow Cooker Size: Keep in mind that a 6-quart crockpot will require approximately 30-60 minutes longer to cook compared to an 8-quart model. This is because the pudding will be deeper in a smaller pot, with less surface area exposed to the heat, which affects cooking time. For the most efficient and even cooking, an 8-quart slow cooker is ideal for this recipe. If doubling the recipe, you might need two slow cookers or a much larger capacity (10-12 quart).
• Doubling the Recipe: If you’re feeding a large crowd, you can easily double this recipe. You will likely need a very large slow cooker (10-12 quart) or two standard 6-quart slow cookers to accommodate the increased volume. Double all ingredients accordingly, and be prepared for potentially longer cooking times, especially if the slow cooker is packed full. Monitor for doneness carefully.
• Oven Baking Option: As mentioned in our FAQs, this recipe is perfectly adaptable for oven baking. Simply prepare the batter as directed, then pour it into a well-greased 9×13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown and set. This is a great alternative if your slow cooker is already in use or if you prefer a traditional baked casserole.
• Keeping it Warm for Serving: The slow cooker is your best friend for serving! Once cooked, you can switch your slow cooker to the “Keep Warm” setting for up to 2 hours. This ensures your cornbread pudding stays hot and delicious without overcooking, perfect for buffet-style holiday meals.
• Presentation Tips: Serve the cornbread pudding directly from the slow cooker for a rustic touch, or spoon it into a decorative serving bowl. A sprinkle of fresh chopped chives or parsley can add a pop of color and freshness just before serving.

Did you try this irresistible Crockpot Cornbread Pudding recipe? Your feedback truly makes a difference! Make sure to leave a ⭐️ star rating and a comment below the recipe card. I love hearing from you and it’s incredibly helpful to other home cooks looking for their next favorite dish!

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Homemade Slow Cooker Cornbread Pudding

Hi, I’m Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.