Get the Recipe: Cornbread Pudding
Sweet, savory, and oh-so-cozy! This Cornbread Pudding is creamy, tender, and packed with corn flavor, making it the ultimate comfort dish for fall dinners, holiday meals, or any time you want a little extra warmth on your plate.
Ingredients
- ½ cup unsalted butter, melted
- 1 15.25 ounce can whole kernel corn, drained
- 1 15 ounce can creamed corn
- 1 8.5 ounce package corn muffin mix
- 1 8 ounce container sour cream, room temperature
- 2 large eggs, room temperature
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish and set aside.
- In a large bowl, whisk together the melted butter, whole corn, creamed corn, cornbread mix, eggs, sour cream, and salt until well combined.
- Transfer mixture to prepared pan. Bake at 350°F for 40 to 50 minutes or until the toothpick comes out clean and the edges start to turn golden brown. Cool for 10 minutes and serve warm.
Notes
Make ahead the batter, cover and store in the refrigerator, then bake the next day.
Store leftovers in the fridge for up to 4 days.
Freeze for up to 1 month. Cool and cover tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the fridge overnight before reheating. Keep in mind the texture may change slightly when defrosted.
Serving: 1serving, Calories: 252kcal, Carbohydrates: 26g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 59mg, Sodium: 333mg, Potassium: 148mg, Fiber: 2g, Sugar: 6g, Vitamin A: 443IU, Vitamin C: 2mg, Calcium: 39mg, Iron: 1mg