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
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
Reviews
Excellent. I put it in a 13 x 9 casserole dish and added a can of drained green chilies.
Turned out very well. Left off the whole kernel corn and baked it in a 9x9 pan.
Very good, will make again but will add drained canned chiles or fresh dill. But this is a keeper.
Five star recipe. Everybody in my family loves this. A new holiday tradition. Thanks, Bob!
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!
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.
Made for Thanksgiving, really turned out as a great side dish, won't be the last time. Also, inexpensive to make, another plus.
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?
I'd made this recipe 3/18/2019! It was delicious! Thank you for sharing, Bob Gebhardt!
Delicious. Thank you, Bob, for sharing this recipe. I baked the pudding in a 9X9 pan and served it with fresh baked rolls.