Cornbread Pudding is a delightful dish that combines the sweetness of corn with the richness of butter and cream. Perfect as a side or standalone treat, it’s a dish that’s sure to please everyone at the table.
When it comes to ingredient choices, you can certainly opt for low-fat sour cream if you’re looking to lighten things up. If you or your guests have a corn allergy, you might want to explore alternatives like zucchini or other vegetables that could mimic the texture. Always check the labels on canned corn for any additives, especially if you’re sensitive to certain ingredients.
Pudding & Mousse
Cornbread Pudding Recipe
Ingredients
- 1/2 cup butter, melted
- 1 (8 ounce) container sour cream
- 2 eggs
- 1 (14 3/4 ounce) can cream-style sweet corn
- 1 (11 ounce) can white shoepeg corn
- 1 (11 ounce) can mexicorn
- 1 (8 1/2 ounce) package corn muffin mix
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 12×8-inch (2 quart) glass baking dish with nonstick cooking spray to ensure easy serving later.
- In a large bowl, combine 1/2 cup melted butter, 1 container (8 ounces) of sour cream, and 2 eggs. Mix until everything is well blended and creamy.
- Add 1 can (14 3/4 ounces) of cream-style sweet corn, 1 can (11 ounces) of white shoepeg corn, 1 can (11 ounces) of Mexicorn, and 1 package (8 1/2 ounces) of corn muffin mix to the bowl. Stir just until all ingredients are moistened, being careful not to overmix.
- Pour the mixture into the prepared baking dish, ensuring an even spread.
- Bake in the preheated oven for 45 to 55 minutes, or until the top is slightly puffed and beautifully golden brown. The anticipation during baking is half the fun.
- Once baked, remove from the oven and allow it to cool slightly. Cut the cornbread pudding into squares and serve warm.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: