CORNBREAD PUDDING – The Southern Woman Cooks

This Cornbread Pudding is an excellent facet dish and has an awesome texture. We like it 12 months spherical nevertheless it’s good for the vacation season.

For those who love this dish additionally, you will need to strive our Southern Cornbread Dressing. It’s one in all our hottest vacation recipes.

❤️WHY WE LOVE THIS RECIPE

This can be a nice dish that may go together with nearly any meal. We like it with chili throughout the Fall season or with our scrumptious Mississippi Pot Roast. It’s scrumptious with gravy over it or slathered in butter. Tremendous simple to make and at all times successful! You can find this recipe made with Jiffy Combine however this one is from scratch. We want this one.

🍴KEY INGREDIENTS

• Self Rising Cornmeal Combine
• Can of entire kernal corn
• Can of cream model corn
• Eggs
• Butter
• Buttermilk
• Onion
• Salt
• Shredded Cheddar Cheese

SWAPS

You may go away the onion out in case you are not a fan, and you too can change up the cheese. Now we have solely made this with buttermilk as a result of we just like the added fats that buttermilk offers.

🍽️HOW TO MAKE

That is a straightforward dish to throw collectively. Nonetheless, in case you reside in an space the place it’s arduous to search out the self-rising cornmeal combine, you can make your own. This simple tip will make it easier to to make this recipe.

📖COOKING STEPS

Step 1
Combine cornmeal with entire kernel corn and cream model corn with a spoon; add eggs and butter and proceed mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour right into a sprayed casserole dish.

Step 2
Sprinkle remaining cup of shredded cheese on prime. Bake in preheated 400 diploma oven 35 to 40 minutes till brown on prime. Makes about 12 massive servings (I take advantage of a 10X10 baking dish)

OTHER DELICIOUS SIDE DISHES

STORING, REHEATING & SERVING SIZE

We retailer this dish within the fridge, reheat within the microwave and it makes about 12 servings.

Cornbread Pudding

Leigh Walkup

This Cornbread Pudding is an excellent addition to any meal. We love this scrumptious facet dish!

Prep Time 15 minutes minutes

Cook dinner Time 40 minutes minutes

Complete Time 55 minutes minutes

Course Aspect Dish

Delicacies American, southern

• 2 cups yellow self-rising cornmeal combine I take advantage of Martha White
• 1 15.25 ounce can entire kernel corn, drained
• 1 14.75 ounce can cream model corn
• 2 eggs
• 1 stick butter or margarine or 1/2 cup or 8 tablespoons melted
• 1/4 cup inexperienced onion chopped (can use common onion)
• 1 teaspoon salt
• 1/2 cup buttermilk
• 2 cups shredded cheddar cheese divided (Can use any type of cheese you want)

• Preheat oven to 400 levels. Spray a casserole dish.

• Combine cornmeal with entire kernel corn and cream model corn with a spoon; add eggs and butter and proceed mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour right into a sprayed casserole dish.

• Sprinkle remaining cup of shredded cheese on prime. Bake in preheated 400 diploma oven 35 to 40 minutes till brown on prime. Makes about 12 massive servings (I take advantage of a 10X10 baking dish)

Key phrase Cornbread Pudding

Tell us by commenting beneath!

Follow us on Pinterest!

© The Southern Woman Cooks images and textual content – All rights reserved. No copying, posting on different websites, or different makes use of allowed with out written permission of the copyright holder.