Side Dishes

Cornbread Pudding

This is a recipe that my dad makes for every holiday.  I absolutely love it and my boyfriend’s daughter would just eat this if we let her.  It’s pretty easy to make.  The texture is between a muffin and pudding.  It’s not hard like a muffin but it’s not as soft as a pudding.  It reminds me a softly baked cookie in softness.  Please leave a comment below and let me know how you liked it.

Ingredients:

  • 1 15.5 oz can whole kernel corn (my dad usually used White Shoepeg but I’ve used regular whole kernel corn and it turned out well)
  • 1 15 oz can cream-style corn
  • 1 8 oz container sour cream (I’ve used light sour cream and it turned out well)
  • 1 8.5 oz package dry cornbread muffin mix
  • Pepper to taste

Directions:

  1. Preheat the oven to 350 degrees.
  2. Grease a 9×13 inch casserole dish. (I use margarine or butter)
  3. In a medium bowl, combine all the ingredients and mix together.
  4. Pour the mixture into the casserole dish.
  5. Place the casserole dish into the oven and bake for 90 minutes.
  6. After 90 minutes, use a toothpick and put into the center of the cornbread pudding to see if it comes out clean or not.
  7. If it doesn’t come out clean, bake for a little longer until the toothpick comes out clean.
  8. Remove the casserole dish from the oven and let stand for 5-10 minutes.
  9. Serve warm.

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