This Cornbread Pudding is a great twist on regular cornbread. My family loves it. This makes a very light and fluffy cornbread. I can eat it like cake! Serve this with my recipe for Crockpot Three Bean Barbecue with Sausage for a great meal.2 cups yellow self-rising cornmeal mix (I use Martha White) or 2 cups yellow self-rising cornmeal (See note below as to how to make self-rising cornmeal mix or self-rising cornmeal if you can’t find it in your area) 1 (15.25 ounce) can whole kernel corn, drained 1 (14.75 ounce) can cream style corn 2 eggs 1 stick butter or margarine or 1/2 cup or 8 tablespoons, melted 1/4 cup green onion, chopped (can use regular onion) 1 teaspoon salt 1/2 cup buttermilk 2 cups shredded cheddar cheese, divided (Can use any kind of cheese you like) Mix cornmeal with whole kernel corn and cream style corn with a spoon; add eggs and butter and continue mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour into a sprayed casserole dish.The one above is a 10 x 10 dish. Sprinkle remaining cup of shredded cheese on top. Bake in preheated 400 degree oven 35 to 40 minutes until brown on top. Makes about 12 large servings. Enjoy Note: If you can’t find self-rising cornmeal mix or self-rising cornmeal, you can make your own using regular cornmeal. See below: For 1 cup self-rising cornmeal mix combine the ingredients below. 3/4 cup cornmeal 3 tablespoons flour 1 tablespoon baking powder 1/2 teaspoon salt For 1 cup self-rising cornmeal combine the ingredients below: 3/4 cup cornmeal plus 3 tablespoons 1/2 teaspoon salt 1 tablespoon baking powder © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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