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Corn Bread Pudding Recipe

Corn Bread Pudding Recipe

Bob Gebhardt of Wausau, Wisconsin satisfying Corn Bread Pudding with shrimp or other seafood. He adapted the dish from his mom’s recipe.
TOTAL TIME: Prep: 5 min. Bake: 40 min. YIELD:12 servings

Ingredients

  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 cup butter, melted
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/4 teaspoon paprika

Directions

  • 1. In a large bowl, combine the first five ingredients. Stir in corn bread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
  • 2. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center. Serve warm. Yield: 12 servings.

Nutritional Facts

1 serving (1 each) equals 249 calories, 14 g fat (8 g saturated fat), 73 mg cholesterol, 461 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.