cornbread pudding

Name: Cornbread Pudding
Prep time: 25 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 box(es) jiffy corn muffin mix; 3 large eggs; 2 tablespoon(s) sugar; 8 ounce(s) sour cream (i prefer breakstone); 1 cup(s) shredded cheddar cheese (i prefer finely shredded); 1 can(s) cream style corn (i prefer green giant); 1/2 cup(s) vegetable oil

44 Pinches 3 Photos

Jo Busch

Ashburn, VA

Updated on Dec 18, 2013

Melts in your mouth so very moist and tasty. Constantly being asked for this recipe, I thought I would share. Enjoy!

Rate

prep time 25 Min

cook time 45 Min

method Bake

yield 8-10 depending on size you cut

Ingredients

1 box jiffy corn muffin mix
3 large eggs
2 tablespoons sugar
8 ounces sour cream (i prefer breakstone)
1 cup shredded cheddar cheese (i prefer finely shredded)
1 can cream style corn (i prefer green giant)
1/2 cup vegetable oil

How To Make cornbread pudding

Step 1

Mix all ingredients until well combined. Pour in lightly greased baking dish 8” or 9” (Pyrex glass dish or similar). Bake in preheated 350-degree oven until lightly browned, approximately 35-45. minutes. In photo I doubled the recipe and took 1 hr to bake in a 9 x 13 pyrex dish. Cook completely, but try not to overcook. Serve warm.
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