Cornbread Pudding

Name: Cornbread Pudding
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 12 servings
Cuisine: North America, Southern
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

Total Time Prep: 5 min. Bake: 40 min.

Yield 12 servings

Test Kitchen Approved

This flavor-packed cornbread pudding has the homestyle goodness you love, combining the creamy comfort of pudding with the familiar satisfaction of cornbread.

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.

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

Recipe Creator