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Corn Bread Pudding
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Prep Time:
15 minutes
15 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
60 minutes
60 minutes
Creamy corn bread pudding with two types of canned corn and sour cream for extra moistness, perfect as a side or dessert.
Ingredients:
- 0.5 cup butter, softened
- 0.5 cup white sugar
- 1 cup sour cream
- 1 (8.5 ounce) package corn bread mix
- 0.5 cup milk
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can cream-style corn
Instructions:
- Preheat the oven to 325°F (165°C) and grease a 3-quart casserole dish.
- Cream together butter and sugar with a hand mixer until smooth. Add eggs one at a time, beating thoroughly after each addition. Stir in sour cream. Alternate combining corn bread mix and milk into the mixture, beating well. Gently fold in corn kernels and cream-style corn. Pour the batter into the prepared dish.
- Bake in the preheated oven until the pudding is golden brown and set, for 45-50 minutes.
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