Skip to main content

Cornbread Pudding

(0 reviews)
Cornbread Pudding
  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 12
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    151
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    151
  • Print
    0

Mild and hearty cornbread pudding - perfect for a baked side dish!

Ingredients

1/2
cup butter, melted
1
(8-oz.) container sour cream
2
eggs
1
(14.75-oz.) can cream style sweet corn
1
(11-oz.) can white shoe peg corn
1
(11-oz.) can whole kernel corn, red and green peppers
1
(8 1/2-oz.) pkg. corn muffin mix

Directions

  • 1 Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • 2 In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream style corn, shoe peg corn, corn with peppers and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
  • 3 Bake at 375°F. for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares to serve.
Tips  

Sour cream results when a lactic acid culture is added to cream. Sour cream contains about 20% fat. Light sour cream contains about 40% less fat than regular sour cream because it is made with half-and-half.

This triple-corn bread pudding is perfect with barbecue chicken and coleslaw.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
264
(
Calories from Fat
140
)
Daily Value
Total Fat
16g
24%
(
Saturated Fat
8g
40%
)
Cholesterol
62mg
20%
Sodium
406mg
17%
Potassium
204mg
6%
Total Carbohydrate
28g
9%
(
Dietary Fiber
4g
14%
,
Sugars
3g
)
Protein
5g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
17%
17%
Calcium
4%
4%
Iron
3%
3%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet