Cornbread Pudding
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.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Instructions
- 2
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch casserole dish.
- 3
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.
- 4
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.
- 5
Transfer to baking dish and bake at 350 degrees F (175 degrees C) for 80 minutes or until a toothpick comes out clean.