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


  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.

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