Cornbread Pudding Cake (Tomalito)

READY IN: 35mins
Recipe by C. Taylor

Yummy! This is very close to what you get at Chevy's or Chi-Chi's. This is like a very moist cornbread flecked with corn kernels. Comes together in a snap and makes a great side. Guaranteed kid pleaser! This dish should be served hot or warm, and reheats nicely in the microwave.

Top Review by AndreaVT96

I can't believe I am the first to rate this fabulous recipe. I have tried numerous "corn pudding" type recipes trying to find the perfect taste and texture. This is it! It tastes so much like the sweet corn casserole side dish that Chi Chi's has. This was cheap and easy to throw together as well--nothing complicated. I followed the recipe exactly--no alterations. I rarely give 5 stars--because I reserve that for recipes I truly think are out-of-this world--and this is one of them. I served this as one of my sides with ribs this evening, and I also think it will be great as a Mexican side dish. We will make this often--thank you for sharing such a great, easy recipe. Hopefully many more positive reviews will follow!

Ingredients Nutrition

  • 184.27 g packetbetty crocker cornbread mix
  • 425.24 g can corn kernels
  • 118.29 ml plus 3 tbs. milk
  • 88.74 ml melted butter
  • 44.37 ml sugar


  1. Preheat oven to 375°F.
  2. Drain the corn of almost all it's liquid (I leave about 2 tbsp). In a bowl, mix all the ingredients.
  3. Pour batter into a greased 8x8 pan. Bake for approximately 25-30 minutes.
  4. Serve hot or warm. Enjoy!

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