Cornbread Pudding
Easy Cornbread Pudding with a savory-sweet, custard-like cornbread base speckled with sweet corn! Perfect for serving at both Thanksgiving and Christmas.
Servings: 8
Calories: 287kcal
Ingredients
- 3 (15 ounce) cans of sweet, whole kernel corn, drained (separated)
- ½ cup all-purpose flour
- ½ cup finely ground cornmeal
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- ¾ cup sour cream
- ½ cup unsalted butter, melted and cooled
- ½ cup half-and-half
- 1 large egg
Instructions
- Preheat the oven to 350° and have ready a greased, 2 ½ - 3-quart baking dish.
- Add 2 drained cans of corn to a food processor or blender and process until pureed. Set aside until ready to use. Make sure NOT to add all 3 cans of corn.
- Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
- In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Stir in the pureed corn. Then, add the dry ingredients and mix until just combined. Stir in the reserved, drained can of corn.
- Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 35 minutes, then uncover and bake 10 minutes more.
- Allow to cool slightly, serve, and enjoy!
Nutrition
Calories: 287kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 252mg | Potassium: 199mg | Fiber: 1g | Sugar: 13g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg