This easy cornbread pudding recipe only has five ingredients, including a box of Jiffy Corn Muffin Mix, a can of whole kernel corn and cream-style corn, sour cream, and butter. And it's so simple to make even a beginning cook, or your kids can easily prepare it.
8" x 11", 9" x 9", or 9.5" x 6.5" oval casserole dish that is 2.5" deep, as shown in these pictures, or a similar casserole dish. You can also use a 10" cast iron skillet.
Ingredients
1canwhole kernel corn,drained, 15.25 ounces
1cancreamed corn,14.25 ounces
1packageJiffy Corn Muffin Mix,8.5 ounces
1cupsour cream
8tablespoonsbutter,melted, either salted or unsalted
Instructions
Preheat oven to 350 °F.
Melt the butter in the casserole dish, baking dish, or cast iron skillet you will be using and swirl it around so it coats the bottom and sides of the dish. Set aside
Add the can of cream-style corn and drained whole-kernel corn to a large bowl. Add the corn muffin mix and sour cream and combine.
Pour the corn mixture into the casserole dish, and mix in with the butter. Smooth out the top.
Bake for one hour or until the top is golden brown and the pudding sides are brown and crispy and start pulling away from the sides of the dish.
Remove the dish from the oven, let it stand for five to ten minutes, and serve warm.
Notes
If you want to make cornbread pudding ahead, simply follow the recipe, and prepare and bake the casserole up to 24 hours ahead of time. Then, let it cool, cover, and refrigerate. Take it out of the refrigerator for at least an hour before reheating to allow it to come to room temperature. Bake in a 325° F oven for about 20 minutes or until it is heated through.Leftover corn pudding can be stored covered in the refrigerator for up to four days.Leftovers can be reheated in a 325° F degree oven for about 20 minutes or until it's warmed through. Individual servings can be reheated in the microwave for about 30 seconds.I have recently updated this recipe and made several small changes to it. If you liked the previous version and prefer to make that, reduce the butter to half a stick or four tablespoons, and bake the casserole for 40 minutes, then top it with about a cup of shredded cheddar cheese. Bake it for another 20 minutes and serve.This recipe can be made in an 8" x 11", 9" x 9", or 9.5" x 6.5" oval casserole dish that is 2.5" deep, as shown in these pictures, or a similar size dish. You can also use a 10" cast iron skillet.The corn pudding will puff up and rise about an inch while baking, so be sure to choose a dish with high enough sides to accommodate this. It will deflate once it comes out of the oven. If your dish has shallow sides, you might want to place a baking sheet under it just in case to catch any overflow.This recipe can be made in a crockpot or slow cooker, but you will not get the crispy sides or edges. It will need to cook for two to three hours on high or four hours on low.