Cornbread Pudding
This warm and comforting Cornbread Pudding is a perfect balance of sweet and savory flavors, making it an ideal side dish or casserole for any meal.
Equipment
- Mixing Bowl
- Whisk
- 2-Quart Casserole Dish
- Oven
Ingredients
Main Ingredients
- 1 cup sour cream Adds creaminess and a slight tang
- 2 large eggs Helps bind the mixture together
- 1/2 cup melted butter Adds richness and moisture
- 15.25 oz whole kernel corn Drained, provides a slight crunch
- 14.75 oz creamed corn Enhances the creamy texture
- 8.5 oz cornbread mix The base that brings everything together
Instructions
- Preheat the oven to 350°F (175°C). Grease a 2-quart casserole dish.
- In a large mixing bowl, whisk together sour cream, eggs, and melted butter until smooth.
- Stir in the whole kernel corn and creamed corn, mixing gently to combine.
- Fold in the cornbread mix until just combined. Avoid overmixing to maintain a light texture.
- Pour the batter into the prepared casserole dish and spread evenly.
- Bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Let the cornbread pudding rest for 10 minutes before serving.
Notes
For a richer taste, consider adding shredded cheese or a pinch of cayenne pepper for a slight kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.