Cheddar Jalapeno Cornbread Pudding

baking dish and two wooden bowls filled with cornbread pudding

5 from 7 reviews

This easy cheddar jalapeno cornbread pudding is the best comfort food side dish. Made with homemade or leftover cornbread, this savory bread pudding is a tasty side dish for the holidays or weeknight dinner.


Units Scale
  • 1 - 9x13 inch or 2 - 8x8 inch pans of homemade, store bought or leftover cornbread (approximately 8 cups crumbled)
  • 1 Tablespoon vegetable oil
  • 1 medium jalapeno, seeded and diced
  • 1/2 medium white onion, diced
  • 2 cups shredded sharp white cheddar cheese
  • 1 cup buttermilk
  • 1 cup heavy cream
  • 2 large whole eggs
  • 1/2 teaspoon kosher salt


  1. Preheat the oven to 375˚ and grease a 9x13" baking pan with butter or baking spray.
  2. Crumble the cornbread, into similar sized pieces into the bottom of the prepared baking dish.
  3. Heat the vegetable oil in a skillet on the stove top over medium heat and add in the diced jalapeños and onions. Cook for about 5 minutes, stirring occasionally, until softened. 
  4. Sprinkle the cooked jalapeños and onions evenly over the crumbled cornbread and then top with shredded cheddar cheese.  Using a large spoon or hands, gently toss the ingredients together.
  5. In a small mixing bowl, combine the buttermilk, heavy cream, eggs, and salt. Whisk to break up the eggs and combine all of the ingredients.
  6. Pour the liquid over the top of the cornbread mixture and using hands or the back of a large spoon, gently press down on the cornbread so it's all moistened and absorbs the liquid.
  7. Bake the cornbread pudding in the preheated oven for 30-35 minutes until golden brown and no longer jiggly in the middle.


  • If using homemade cornbread, make sure it is completely cooled before crumbling it up into the baking dish.
  • Crumble the cornbread into similar sized pieces to help with even baking and for the best consistency.
  • Make sure to press down the cornbread so that all of it is moistened and absorbs the liquid mixture. This will make sure that there are no dry spots in the bread pudding.
  • To check to make sure the bread pudding is cooked through, gently shake the pan to make sure it's not jiggly.

Substitutions and Variations

  • Cornbread - Either homemade, store bought or leftover cornbread can be used for this recipe. Approximately 8 cups of crumbled cornbread is needed, which is a 9x13 inch pan or two 8x8 inch pans. Honey skillet cornbread from Sally's Baking Addiction is a great homemade version or two boxes of jiffy corn muffin mix can be made as well. 
  • Buttermilk - One cup of whole milk mixed with 1 Tablespoon of lemon juice can be used as a buttermilk substitute. Let the mixture sit for a little bit before to thicken up. It will look a bit curdled, but that's ok.
  • Cheese - The sharpness of the white cheddar cheese pairs really well with the sweet cornbread and spicy jalapeños. Mild yellow cheddar cheese or pepper jack cheese would be other great alternatives!
  • Not Spicy - The jalapenos can be omitted to make this a cheesy cornbread pudding instead.
  • More Corn - Add a can of drained corn when making the cornbread or toss it into the mixture with the cornbread, cheese and jalapeños. 
  • Gluten Free - Use gluten free cornbread or cornbread mix in this recipe to make this side dish gluten free.

Make Ahead Instructions

This savory cornbread pudding can be prepared up to 24 hours ahead of time. Assemble the dish completely and then wrap it tightly in plastic wrap and store it in the refrigerator. Remove the bread pudding from the refrigerator 30-60 minutes before cooking time to allow it to come to room temperature. Remove the plastic wrap and cook in the oven as directed. 

Storage Suggestions

Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.


Keywords: leftover cornbread pudding, bread pudding with cornbread, jalapeno cornbread pudding, bread pudding with leftover cornbread