Cornbread Pudding
Cornbread Pudding is an moderately easy dinner. Made with 1 (8 oz.) box jiffy corn bread mix, 1 (8 oz.) carton sour cream, 2 eggs, beaten, 1 (15 oz.) can whole kernel corn, drained and 1 (15 oz.) can cream style corn, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Melt margarine over low heat and let cool.
Combine cornbread mix, sour cream eggs and stir well.
Add both cans of corn and the cooled melted margarine and stir well.
Pour all into a greased casserole dish.
Bake at 350 degrees until top is golden brown and toothpick comes out moist but clean (approx. 30 minutes in a 3 - 4 inch casserole).
This recipe is best in a deep dish, but can use a 9 x 13 pan (approx. 20 minutes).
This should be more moist than corn bread...do not overcook.
π· Perfect Pairings
Complete your meal with these
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