Easy Cornbread Pudding with a savory-sweet, custard-like cornbread base speckled with sweet corn! Perfect for serving at both Thanksgiving and Christmas.
Preheat the oven to 350° and have ready a greased, 2 1/2 - 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!
The Anthony Kitchen