This rich and flavorful cornbread pudding is similar to a spoonbread. If you’re from the South please feel free to chime in on the comments and describe how amazing the stuff is.
Imagine a dry crumbly flavorless piece of cornbread. This is it’s polar opposite! Moist, creamy and custard-like. Doesn’t have to be difficult to be delicious.
How to Make Cornbread Pudding
1.) Preheat oven to 350F or 175C. Beat two eggs together in a bowl
2.) Cut the caps from the jalapeños then halve and remove seeds.
3.) Deseed and finely dice 2-4 jalapeños depending on how much spice you’d like.
4.) Drain one 15oz can of whole kernel corn and transfer to large bowl.
5.) Pour eggs into corn then add the jalapeños.
6.) Add the box of cornmeal muffin and parmesan cheese.
7.) Add in the can of creamed corn and sour cream.
8.) Pour in that MELTED BUTTER!
9.) Mix well.
10.) Transfer mix to an 9″ x 9″ baking dish and bake for about 80 minutes or until a toothpick comes out clean from the center.
Frequently Asked Questions
How do you make whole kernel corn?
- Boil several ears of corn in until the color brightens. Heat from the boiling water breaks down the starch to sweeten the kernels.
- Cut the kernels off and set aside. Canned corn has a bit of salt added so feel free to sprinkle in some NaCl.
How do you make creamed corn?
- Take about two cups of cooked whole kernels, half a cup of heavy cream, 1/2 teaspoon of salt, 1 tablespoon sugar, a dash of pepper, 1 tablespoon butter, 1/2 cup of milk, and a tablespoon of flour.
- Melt butter in a large pan over medium heat and whisk in butter, add remaining ingredients except corn and whisk to combine. Add the corn and stir until thickened.
How do you make corn muffin mix?
- 2⁄3 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄3 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
Pro Tips for make the BEST cornbread pudding ever!!
- You can mix this batter up a few hours ahead of time and pop into the oven when space frees up if it’s a busy holiday bake day.
- This recipe begs to be modified, it’s about foolproof so add in diced ham, spicier chilis, or more cheese if desired!
- I PROMISE you will want to make a double batch of this. People inhale these and they’re gone in a moment.
- Hate doing dishes? You can mix the whole thing in a baking dish. Just make sure to use a spatula to scrape the bottom down and ensure there aren’t any unmixed pockets hanging around.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this delicious cornbread pudding recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
- 1 15.25 ounce can whole kernel corn, drained 432g
- 1 15 ounce can cream-style corn 420g
- 8 oz sour cream 230g
- 8.5 oz dry corn muffin mix 240g
- salt and pepper to taste
- 2 jalapeños de-seeded and finely diced add more if you love spice!
- 3/4 cup butter melted, 170g
- 2 eggs large
- 1 3/4 oz parmesan grated, 52.5g
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch casserole dish.
- Beat two eggs in a bowl. Drain a 15oz can or whole kernel corn. Deseed and finely dice 2-4 jalapeños depending on how much spice you'd like.
- Combine kernel corn, cream style corn, sour cream, melted butter, beaten eggs, corn muffin mix, jalapeños, and parmesan in a bowl. Add salt and pepper to taste.
- Transfer to baking dish and bake at 350 degrees F (175 degrees C) for 80 minutes or until a toothpick comes out clean.
- You can mix this batter up a few hours ahead of time and pop into the oven when space frees up if it's a busy holiday bake day.
- This recipe begs to be modified, it's about foolproof so add in diced ham, spicier chilis, or more cheese if desired!
- Hate doing dishes? You can mix the whole thing in a baking dish. Just make sure to use a spatula to scrape the bottom down and ensure there aren't any unmixed pockets hanging around.