Southern Cornbread Pudding
A classic southern recipe that falls somewhere between a sweet, buttery cornbread muffin and a creamy, rich souffle, Southern Cornbread pudding is the ultimate comfort side dish.
Print
Pin
Servings: 6 people
Ingredients
- 1 (8.5 oz box) cornbread mix (I use Jiffy mix.)
- 2 large eggs
- 1 stick butter, melted (½ C)
- 14.75 oz can cream style corn
- 15 oz can whole kernel corn, drained
- 1 cup sour cream
- 1 cup grated sharp cheddar
- ½ medium yellow onion, diced
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
Instructions
- Preheat oven to 350° degrees Fahrenheit. Spray a 9x13 or 8x11 baking dish with cooking spray.
- In a large mixing bowl, mix all ingredients well. Pour mixture into sprayed cooking dish. Use a rubber spatula to remove all of the mixture from the mixing bowl. Place in a preheated oven and bake until cornbread pudding is golden brown and begins to pull away from the edges. There will be some cracking on the top and the center should be set with just a little jiggle.
- An 8x11 pan should bake in 45 minutes. A 9x13 will bake in 20-30.