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Cornbread Pudding

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom’s recipe, and it always reminds me of her. —Bob Gebhardt, Wausau, Wisconsin
  • Total Time
    Prep: 5 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 2 large eggs
  • 1 cup sour cream
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 cup butter, melted
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/4 teaspoon paprika

Directions

  • In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
  • Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 each: 249 calories, 14g fat (8g saturated fat), 73mg cholesterol, 461mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 4g protein.

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