Cornbread Pudding
Cornbread Pudding comes together in just minutes with basic kitchen ingredients. Made with the convenience of a jiffy corn muffin mix and two types of canned corn, every spoonful of this cornbread casserole will delight your tastebuds.
Servings: 8
Calories: 226kcal
Ingredients
- 1 can (15 ounces) corn kernels , drained
- 1 can (15 ounces) creamed corn
- 1 cup sour cream
- 1/4 cup melted butter
- 1 cup (4 ounces) shredded cheddar cheese
- 1 box (8.5 oz.) corn muffin mix
Instructions
- Preheat oven to 350F. Spray an 8-cup baking dish with cooking spray.
- In a medium bowl combine corn kernels and creamed corn.
- Stir in sour cream and melted butter.
- Add corn muffin mix and shredded cheese and stir until blended.
- Transfer mixture to the prepared baking dish and bake for 45 minutes or until golden around the edges. The center should have just a little bit of jiggle to it.
- Let stand 10 minutes before serving.
Notes
YIELD: 8 SERVINGS
Swirls of Flavor Recipe Tips
- Combining the wet ingredients first and then adding in the dry ingredients makes it easier to stir this batter together
- Your corn casserole will be done when it is golden around the edges, the edges pull away slightly from the baking dish and the center of the casserole has a little bit of jiggle to it
- Sprinkle with chopped cilantro and scallions after baking
- Top with fresh jalapeno slices before or after baking
- Serve with your favorite hot sauce
- Substitute Greek yogurt for the sour cream
- Substitute shredded MontereyJack cheese for the shredded cheddar cheese
- Substitute shredded mozzarella cheese for the shredded cheddar cheese
- Stir in minced fresh jalapenos for added heat
- Stir in canned pickled jalapenos
- Stir in chopped green chiles
- Add taco seasoning and use shredded taco cheese
- Add chile powder and cumin for a Mexican corn casserole
- Let your cornbread pudding come to room temperature, then you can cover and refrigerate.
- Your baked casserole will keep in the refrigerator for 4-5 days.
- You can make this jiffy corn pudding recipe up to 3 days ahead and then reheat it.
- Bake the casserole and let it come to room temperature before covering and refrigerating it.
- To reheat, remove the baking dish from the refrigerator and let come to room temperature. Microwave or reheat in the oven.
Nutrition
Calories: 226kcal | Carbohydrates: 1g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 259mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 1mg