Cornbread Pudding
Soft and flavorful this cornbread pudding is the perfect side dish for any meal.
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Equipment
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Ingredients
- 3 Each Large Eggs large
- 2 (15 Ounce) Cans Whole Kernel Corn
- 2 (15 Ounce) Cans Cream Style Corn
- 2 Cups Sour Cream
- 1 Cup Unsalted Butter melted
- ½ Cup Cheddar Cheese shredded
- Salt and Pepper to taste
- 2 (12.5 Ounce) Boxes Cornbread Mix
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, add the eggs and beat with a wire whisk.3 Each Large Eggs
- Add the creamed corn, whole kernel corn, sour cream, melted unsalted butter, shredded cheddar cheese and the salt and pepper. Mix together.2 (15 Ounce) Cans Whole Kernel Corn , 2 (15 Ounce) Cans Cream Style Corn, 2 Cups Sour Cream, 1 Cup Unsalted Butter, ½ Cup Cheddar Cheese, Salt and Pepper to taste
- Add the cornbread mix and stir/fold together.2 (12.5 Ounce) Boxes Cornbread Mix
- Transfer to a greased 13x9" baking dish and bake in the middle of the oven for 55-60 minutes, or until golden brown on top.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You could also just cover the casserole dish with foil or plastic wrap to store the whole dish in the refrigerator.Notes
When you remove the cornbread pudding from the oven it may seem too jiggly in the middle, however, it will continue to set up after taking out the oven.
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Nutrition
Serving: 200g | Calories: 736kcal | Carbohydrates: 75g | Protein: 11g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 983mg | Potassium: 391mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1297IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 2mg
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