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Cornbread Pudding

(10)
  5 reviews
  • 10 min prep time
  • 1 hr 5 min total time
  • 7 ingredients
  • 12 servings
  • Pinterest
    42
  • Facebook
    21
  • Save
    761
  • Email
    34
  • Print
    269

Mild and hearty cornbread pudding - perfect for a baked side dish!

Ingredients

1/2
cup butter, melted
1
(8-oz.) container sour cream
2
eggs
1
(14.75-oz.) can cream style sweet corn
1
(11-oz.) can white shoe peg corn
1
(11-oz.) can whole kernel corn, red and green peppers
1
(8 1/2-oz.) pkg. corn muffin mix

Steps

  • 1 Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • 2 In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream style corn, shoe peg corn, corn with peppers and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
  • 3 Bake at 375°F. for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares to serve.
  • 1 Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • 2 In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream style corn, shoe peg corn, corn with peppers and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
  • 3 Bake at 375°F. for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares to serve.

Expert Tips

Sour cream results when a lactic acid culture is added to cream. Sour cream contains about 20% fat. Light sour cream contains about 40% less fat than regular sour cream because it is made with half-and-half.

This triple-corn bread pudding is perfect with barbecue chicken and coleslaw.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories from Fat
140
% Daily Value
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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