Cornbread Pudding is a comforting side dish that perfectly blends the slightly sweet and savory flavors of cornbread with a custard-like texture. It’s a versatile recipe, making it ideal for holiday gatherings, barbecues, or as a cozy accompaniment to a hearty meal. The richness of butter, cream, and eggs combines with corn kernels for a dish that’s soft, moist, and bursting with flavor. Whether served alongside roasted meats or enjoyed as a standalone dish, this cornbread pudding is sure to become a family favorite.
Ingredients:
- 2 cups cornbread, crumbled (store-bought or homemade)
- 1 cup canned corn, drained
- 1 cup canned creamed corn
- 1 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar-sized casserole dish.
- In a large bowl, whisk together the eggs, sour cream, milk, melted butter, sugar, salt, and pepper.
- Add the crumbled cornbread, canned corn, and creamed corn to the egg mixture. Stir gently until well combined.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the pudding is set and golden brown on top.
- Let it cool slightly before serving.
This Cornbread Pudding is soft, creamy, and perfect for adding a little Southern comfort to your meal!
