This cornbread pudding is so good and so easy to make. It’s sweet and a little sinful. Like eating a bit of dessert during dinner. This pudding serves a crowd due to the sweetness. It might just be me, but I can’t eat a huge portion of this at once, despite how delicious it is!
Sweet Cornbread Pudding
Total Time: 1 hour
• 1 stick (½ cup) unsalted butter, softened
• ½ cup sugar
• 2 eggs
• 1 cup sour cream
• 1 package (8 ½ oz.) Jiffy cornbread/muffin mix
• ½ cup milk
• 1 can creamed corn
• 1 can whole kernel corn, drained
Preheat oven to 325°F. Butter a 13 x 9 baking dish (no spray or else it will stick).
In a large bowl with mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Beat in sour cream. Gradually add muffin mix and milk on low. Fold in corn with a spatula.
Pour into prepared pan and bake at 325°F for 45 minutes.