Good Eats and Sweet Treats from My Small Boston Kitchen

Corn Spoon Pudding

Every once in a while, inspiration strikes, and I’ll act on it without thinking. I am generally a very thorough thinker, so this kind of behavior is a bit unsettling, and often doesn’t result in a situation I anticipated. A month or so ago when I was home visiting my family, they bought a box of cornbread mix to make corn spoon pudding with for dinner that night, and it sounded good so I bought a box too. Later that week I bought a big container of sour cream and a bunch of scallions, but as soon as I got home realized I had NO use for a giant pan of cornbread in my life.

Cornbread is delicious, yes, but with very limited capabilities at the gym and an already expanding waistline from a more sedentary lifestyle (stupid knee!!), I’m trying my best to eat responsibly (have you noticed the lack of sweets lately?!). So it was a really good thing I bought all the makings for super UN-healthy cornbread! ….not.

Corn Spoon Pudding - Sweetly Serendipity

The sour cream sat in the fridge for weeks, staring at me every time I opened the door. I felt guilty every time I saw it — I absolutely hate to waste food – but still stood firm on the fact that I really didn’t need that cornbread. Then, one night, inspiration struck again, and as I was waiting for my company to arrive, I furiously whipped it up and got it into the oven. We weren’t even eating cornbread for dinner, and yet somehow it seemed like the time to do it. I use pretty fantastic logic sometimes. (…kidding…)

Corn Spoon Pudding - Sweetly Serendipity

Scallions long gone, I opted instead to add some chopped red onion to the recipe, sauteed in a stick of butter (YUMMMMM), and you know what? It’s DELICIOUS! I folded parmesan cheese into the batter, and a layer on top before putting it into the oven, which makes for a nice caramelized topping, and distinct, unique flavor. While certainly not healthy, this made a great accompaniment to some healthier turkey chili that I made, and loaded with peppers, tomato, and kale. That’s healthy right?!

Turkey Chili and Corn Spoon Pudding - Sweetly Serendipity

Corn Spoon Pudding


  • 1 1/2 cups (8.5 ounces) boxed corn muffin mix (this equates to one box of Jiffy mix, though I used Trader Joes brand corn bread mix)
  • 1/2 cup (1 stick) butter, cubed
  • 1/3 cup diced onion
  • 1 can (8.75 oz) whole kernel corn, drained
  • 1 can (8.25 oz) cream style corn
  • 1 cup sour cream (light is fine)
  • 2 eggs
  • 1/2 cup shredded parmesan cheese, divided (cheddar or swiss would work too)


  1. Grease a 9x9 baking pan, and set aside. Preheat over to 375 degrees F.
  2. In a medium saucepan or skillet, melt the butter over medium heat, then add the onions. Saute for a few minutes, until the onions are translucent. Remove from heat and set aside.
  3. In a large bowl, add the whole corn, creamed corn, sour cream, and eggs, and beat to combine. Add in the cornbread mix and 1/4 cup parmesan cheese, and continue mixing until mostly incorporated, then add the butter and onions and mix until combined. The batter will be relatively loose.
  4. Pour the batter into your prepared pan, then sprinkle the remaining 1/4 cup parmesan cheese evenly over the top. Bake for 30-35 minutes, until the cornbread is set and golden brown. A toothpick inserted into the center should come out clean. Let cool completely in pan.

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