CORNBREAD PUDDING
Cornbread pudding is like spoon bread. You can cut it or just dip it out with a spoon and slather it with butter.
This Cornbread Pudding is a great twist on regular cornbread. My family loves it. This makes a very light and fluffy cornbread pudding casserole. I can eat it like cake! Serve this with my recipe for Crockpot Three Bean Barbecue with Sausage for a great meal.
Cornbread pudding makes a great dish to take to any event or make it for any occasion.
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.
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
Cornbread Pudding
Ingredients
- 2 cups yellow self-rising cornmeal mix I use Martha White
- 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)
Instructions
- 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.
- 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 (I use a 10X10 baking dish)
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