Cornbread Pudding
Soft and flavorful this cornbread pudding is the perfect side dish for any meal.
ANNOUNCEMENT
Watch Me Compete on Food Network's newest competition show, "100 COOKS!"
Equipment
Shop My Kitchen FavoritesWhat I think are Cajun Kitchen Essentials!
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.
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.
Did You Make This?Please consider Leaving a Review!
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
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
