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A spoonful of golden cornbread with corn kernels and red peppers, lifted from a baking dish.
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Pimento Cheese Corn Pudding

Pimento Cheese Corn Pudding brings two Southern favorites together in one cheesy side dish that's perfect for holiday dinners!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Casseroles, Side Dishes
Cuisine: American, Southern
Servings: 12 servings
Calories: 268kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Dry Ingredients

  • 1 cup yellow cornmeal (medium grind)
  • ½ cup all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper (or to taste)

Wet Ingredients

  • 2 large eggs
  • 1 cup sour cream
  • 1 cup buttermilk
  • ¼ cup unsalted butter (melted and slightly cooled)
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon honey
  • 4 ounces cream cheese (softened to the point it can blend)

Additions

  • 1 ¾ cups corn thawed if frozen or well-drained if canned
  • ½ cup jarred pimentos well drained and chopped
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped green onions

Instructions

    Preheat oven to 350ºF.
  • Mix dry ingredients: Whisk the cornmeal, flour, baking powder, baking soda, salt, pepper, garlic powder, and cayenne in a large mixing bowl.
    1 cup yellow cornmeal, ½ cup all-purpose flour, 1 Tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, ⅛ teaspoon cayenne pepper
  • Mix wet ingredients: Whisk the eggs, sour cream, buttermilk, melted butter, Dijon, honey and softened cream cheese until mostly smooth in a separate mixing bowl.
    2 large eggs, 1 cup sour cream, 1 cup buttermilk, ¼ cup unsalted butter, 1 teaspoon Dijon mustard, 4 ounces cream cheese, 1 Tablespoon honey
  • Combine: Stir the wet ingredients into the dry ingredients just until combined.
  • Additions: Fold in the corn, drained pimentos, cheddar cheese, and green onions, reserving a little cheese and green onions for the topping.
    1 ¾ cups corn, 1 cup shredded sharp cheddar cheese, ½ cup jarred pimentos, 2 tablespoons chopped green onions
  • Bake: Spread in a 13x9 inch baking dish, sprinkle with the reserved toppings, and bake for 45–50 minutes. Remove when the top is golden, the edges are set, and the center has a slight jiggle. If needed, tent with foil and bake a little longer.
  • Rest After Baking: for 10–15 minutes before serving.

Notes

  • Don't wait for the center to become completely firm in the oven
  • This is cornbread pudding, not conventional cornbread. The center should retain a little movement when you take it from the oven.
  • The edges will usually finish first, so don't use the browning of the top and sides alone as your indication of doneness. If the top looks perfect but the center still seems too loose, tent it with foil and give it another 5 to 10 minutes.
  • Let it rest. The cornbread pudding will firm considerably as it cools.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 23g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Sodium: 483mg | Potassium: 203mg | Fiber: 2g | Sugar: 5g | Vitamin C: 10mg | Calcium: 187mg | Iron: 1mg