Cornbread Pudding

READY IN: 1hr 5mins
Recipe by carolinafan

This is great served with barbecue chicken and coleslaw.

Top Review by FLFroggie

Yum, yum, yum! I love this stuff! I find myself snacking on left overs and having them for breakfast too. I use reduced fat sour cream and only 1/3 cup butter

Ingredients Nutrition

  • 12 cup butter, melted
  • 1 (8 ounce) container sour cream
  • 2 eggs
  • 1 (14 3/4 ounce) can cream-style sweet corn
  • 1 (11 ounce) can white shoepeg corn
  • 1 (11 ounce) can mexicorn
  • 1 (8 1/2 ounce) package corn muffin mix

Directions

  1. Heat oven to 375. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray.
  2. In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream corn, shoe peg corn, Mexicorn and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
  3. Bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a