Ingredients for Cornbread Pudding
- 1/2 cup (1 stick) melted unsalted butter
- 1 cup sour cream
- 3 large eggs
- 1 (15 ounce) can whole kernel cream corn
- 1 (15 ounce) can shoepeg corn
- 1 (15 ounce) can Mexicorn
- 1 box (8.5 ounces) corn muffin mix
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How to Make Cornbread Pudding
- Preheat oven to 375°F (190°C).
- Spray a 12x8-inch glass baking dish with nonstick cooking spray.
- In a large bowl, combine 1/2 cup (1 stick) melted unsalted butter, 1 cup sour cream, and 3 large eggs.
- Whisk until thoroughly blended.
- Add 1 (15 ounce) can whole kernel cream corn, 1 (15 ounce) can shoepeg corn, 1 (15 ounce) can Mexicorn, and 1 box (8.5 ounces) corn muffin mix.
- Stir gently until just moistened. Do not overmix.
- Pour batter into the prepared baking dish.
- Bake for 45-55 minutes, or until the pudding is lightly puffed and golden brown. A toothpick inserted into the center should come out with moist crumbs.
- Let cool slightly before cutting into squares and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
21g
Fat
42g
Carbs
10g
