In a large bowl, combine all ingredients. Pour into prepared dish.
Bake for 45-50 minutes, or until center is no longer jiggly and top is turning golden brown.
Remove from oven and let stand for 10 minutes. Serve warm.
In a large bowl, combine all ingredients. Pour into crockpot sprayed with non-stick spray.
Cover and cook on low for 3 to 4 hours, stirring once halfway through.
Serve this casserole warm right from the crockpot!
Make Ahead: While this recipe really is as simple as mix and bake, you can prepare the casserole ahead of time. Instead of baking the cornbread pudding, cover it tightly and refrigerate it for up to 48 hours. When ready to bake, let casserole warm up on the counter for 30 minutes. Then bake as directed in the recipe.Storage: Store any leftover corn casserole in an airtight container in the fridge for up up to 4 days. Reheat in 325°F oven for 12 minutes or microwave individual servings for 30 seconds.Freeze: Cool completely, then wrap a freezer safe pan tightly in plastic wrap two times followed by foil. Freeze for up to three months. Let thaw overnight in the refrigerator before reheating.