Cornbread Pudding
TOTAL TIME: Prep: 5 min. Bake: 40 min.
YIELD: 12 servings.
I love serving this satisfying cornbread pudding recipe with shrimp or other seafood, or with eggs and sausage for breakfast. I actually adapted the dish from my mom’s recipe, and it always reminds me of her. —Bob Gebhardt, Wausau, Wisconsin
Ingredients
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2 large eggs
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1 cup sour cream
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (14-3/4 ounces) cream-style corn
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1/2 cup butter, melted
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1 package (8-1/2 ounces) cornbread/muffin mix
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1/4 teaspoon paprika
Directions
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1.
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.
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2.
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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