This luscious cornbread pudding, also known as spoonbread, will just blow your mind! Moist, creamy, salty-sweet with a kiss of spice from fresh jalapeños. It's a one bowl wonder that's nearly too good to be true.
2jalapeños de-seeded and finely dicedadd more if you love spice!
3/4cupbuttermelted, 170g
2eggs large
1 3/4 ozparmesangrated, 52.5g
Instructions
Instructions
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.
Video
Notes
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.