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Cornbread Pudding

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom’s recipe, and it always reminds me of her. —Bob Gebhardt, Wausau, Wisconsin
  • Total Time
    Prep: 5 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 2 large eggs
  • 1 cup 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) cornbread/muffin mix
  • 1/4 teaspoon paprika

Directions

  • In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
  • Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 each: 249 calories, 14g fat (8g saturated fat), 73mg cholesterol, 461mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • misspennycashew
    Dec 30, 2020

    Excellent. I put it in a 13 x 9 casserole dish and added a can of drained green chilies.

  • SColson132
    Oct 1, 2020

    Turned out very well. Left off the whole kernel corn and baked it in a 9x9 pan.

  • gordonpaul
    Feb 21, 2020

    Very good, will make again but will add drained canned chiles or fresh dill. But this is a keeper.

  • ColoSpgsCo
    Dec 26, 2019

    Five star recipe. Everybody in my family loves this. A new holiday tradition. Thanks, Bob!

  • Karen
    Dec 15, 2019

    I like a more savory dish, even though this recipe is great as is, I've added a cup of sharp cheddar cheese, or japeno's, green chili, or even grilled onions, cayenne pepper for a spicy dish, smokey paprika inside and on top! Enjoy! It's usually gone fast at any party!

  • NanaHenderson
    Dec 4, 2019

    I had a corn pudding a couple years ago while camping, but never obtained the recipe. So this year I made this for Thanksgiving this year, I tend to like seasoning in everything so I added a/4 tsp of cinnamon and 1/8 tsp of fresh nutmeg. It is so yummy. I do think when I make it again I will add just a small amt of sugar. This is a good recipe, I like the sour cream in it. Thank you for sharing.

  • JGram
    Dec 2, 2019

    Made for Thanksgiving, really turned out as a great side dish, won't be the last time. Also, inexpensive to make, another plus.

  • songbird1376
    Jun 6, 2019

    I made this once it was beautiful. Now I have a question can you times the recipe by 5 for a large crowd and it still turn out exactly the same?

  • delowenstein
    Apr 9, 2019

    I'd made this recipe 3/18/2019! It was delicious! Thank you for sharing, Bob Gebhardt!

  • Orbs
    Dec 2, 2018

    Delicious. Thank you, Bob, for sharing this recipe. I baked the pudding in a 9X9 pan and served it with fresh baked rolls.