Easy Southern Cornbread Pudding Recipe
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.
Servings: 8 servings
Calories: 351kcal
Equipment
- 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
- 1 can whole kernel corn, drained, 15.25 ounces
- 1 can creamed corn, 14.25 ounces
- 1 package Jiffy Corn Muffin Mix, 8.5 ounces
- 1 cup sour cream
- 8 tablespoons butter, 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
- Drain only the whole-kernel corn, never the creamed corn.
- Mix gently; overmixing makes the pudding dense.
- Bake on the middle rack for even browning.
- Use a deep dish; the pudding rises about an inch while baking.
- Let it rest before cutting to help the creamy texture set.
Nutrition
Calories: 351kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 557mg | Potassium: 193mg | Fiber: 3g | Sugar: 9g | Vitamin A: 608IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
