Cornbread Pudding

Name: Cornbread Pudding
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 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)

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Prep Time: 10 minutes

Cook Time: 90 minutes

Total: 100 minutes

Servings: 12

Cost: $1.75 /serving

Author : John Kanell

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Ingredients

Remove All · Remove Spices · Remove Staples

1 15.25 ounce can whole kernel corn, drained (432 grams)1 15 ounce can cream-style corn (420 grams)8 oz sour cream (230 grams)8.5 oz dry corn muffin mix (240 grams)salt and pepper to taste2 jalapeños de-seeded and finely diced (add more if you love spice!)3/4 cup butter (melted, 170 grams)2 eggs (large)1 3/4 oz parmesan (grated, 52.5 grams)

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Instructions

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Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch casserole dish.

Step 2

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.

Step 3

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.

Step 4

Transfer to baking dish and bake at 350 degrees F (175 degrees C) for 80 minutes or until a toothpick comes out clean.