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Cornbread pudding casserole with a spoon

Bourbon Brushed Corn Pudding

This is your real southern cornbread pudding, spiked with a splash of bourbon, and then kissed with more bourbon after it's baked.
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Course: Casserole, Side Dish, Side Dish/Vegetable/Casserole
Cuisine: All American, America
Keyword: cornbread pudding, holiday, holiday cocktails, Thanksgiving side dish
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8
Author: Laura Franco


  • 1 box dry cornbread or corn muffin mix
  • 1/2 cup butter
  • 1 10.8 oz. bag of frozen corn thawed
  • 1 14.75 oz. can cream corn
  • 1 cup sour cream
  • 2 eggs
  • 2 shots (2 oz.) bourbon


  • Preheat oven to 350°
  • Spray a large casserole dish with non-stick cooking spray.
  • Place the butter in the casserole dish and microwave it until the butter melts.
  • Whisk the sour cream into the butter.
  • Beat the eggs, and add them to the butter sour cream mixture.
  • Add both the can of cream corn and the fully thawed frozen corn.
  • Add 1 ounce of bourbon and stir.
  • Add the box of dry cornbread and mix completely.
  • Bake for 35-40 minutes.
  • As soon as the casserole is out of the oven, while it's still hot, brush the top with 1 ounce of bourbon.


  • To thaw frozen corn quickly, remove it from the bag and place it in a colander. Run cool water over it for 2-3 minutes. Spread the corn out on a paper towel and then pat dry to remove most of the excess moisture.
  • Substitutions - you can omit the bourbon all together or substitute it with rum. Substitute canned corn instead of frozen corn.
  • Leftover bourbon brushed corn pudding makes a fantastic breakfast served with some fruit and toast.
  • Dress it up! You can easily dress up any casserole dish with a few baked pie crust pieces cut into seasonal shapes.