Corn Bread Pudding

Corn Bread Pudding

Here is a side dish to die for – Corn Bread Pudding. It's so good, I could eat it everyday. It's super easy to make, share, pack, and re-heat. The recipe is also very versatile – try throwing in some jalapeño or pepperoni. Be adventurous!

Check out my other favorite Thanksgiving recipes:


Corn Bread Pudding

Servings: 8

You'll need:

  • 1 16oz sour cream
  • 4 eggs
  • 2 cans of cream corn
  • 2 cans of regular corn, drained
  • 2 boxes of Jiffy corn muffin mix
  • 1 stick unsalted butter, melted
  • 1 cup shredded cheddar cheese

Approach:

  1. Preheat oven to 350°F.
  2. Start with sour cream, beat in eggs, then add the cream corn and regular corn.
  3. Mix in the Jiffy corn muffin mix.
  4. Pour mixture into a 9x13 baking dish.
  5. Pour melted butter on top of the mixture, and bake for 1 hour.
  6. Spread some shredded cheddar cheese on top and bake for another 10 minutes for the cheese to melt.