Easy Homemade Cornbread Pudding Recipe
There are dishes at the table on Thanksgiving that is a must, like, Turkey, Mashed Potatoes, Gravy, Green bean casserole and in our home, Homemade Cornbread Pudding! Everyone loves it, and there is never any left over!
Homemade Cornbread Pudding Recipe
Cornbread pudding is very easy to make, and I keep all these ingredients on hand anyways because it is loved so much in our home. It only takes about an hour to prep and make. It is one of the last things that goes in the oven because it is best served warm with maybe a little-melted butter on top too. Hope your family will love this Homemade Cornbread Pudding recipe as much as our family does.
Homemade Cornbread Pudding is also a great way for your kids to eat some veggies too! My son won’t sit at the table eating corn off his plate, but I hand him a piece of Cornbread pudding, and he devours it. We love bread in our home. Homemade bread is the best, though! This is a homemade delight too. It is not complicated. I will break down the steps to make sure you and your family will enjoy this great Homemade Cornbread Pudding recipe.
Like I said I keep these ingredients on hand, so I can make it often, but on a cold day or chili night, this is a must! Here is a list of the ingredients you will need!
Ingredients
– 14 oz. Creamed Corn (from scratch)
– – 1 pkg. Frozen Corn
– – 1½ cups Heavy Cream
– – 2 tbsp. Sugar
– – 2 tbsp. Flour
– – ¼ cup Cheese (your choice, shredded or grated)
– – 2 tbsp. Butter
– 1 can (15.25 oz.) Whole Kernel Corn
– 1 Egg (beaten)
– ½ cup Butter
– 1 cup (8 oz.) Sour Cream (or Greek Yogurt substitute)
– 1 pkg. (8.5 oz.) Cornbread Mix
– ½ tsp. Rosemary
– ½ tsp. Thyme
– ¼ tsp. Paprika
Instructions
1. Preheat oven to 350 degrees F.
2. Melt butter in small stovetop pan over low heat. Set aside.
Here’s how to make Creamed Corn from scratch:
Heat frozen corn (let it thaw beforehand), heavy cream, and butter at medium heat on the stovetop. Continue to stir for 10 minutes on medium heat. Once the heavy cream has thickened, turn heat to low. Add sugar and flour. Stir well. Turn heat off. Add cheese. Stir well. Set aside.
3. Combine all ingredients: Combine whole kernel corn (from can), sour cream, cornbread mix, rosemary, thyme, paprika, egg (beaten), and melted butter in large mixing bowl.
4. Add homemade creamed corn mixture to cornbread mixture in mixing bowl. Stir well.
5. Pour combined cornbread pudding mixture into casserole dish. Bake at 350 degrees for approximately 50 minutes. Tip: use a toothpick to check the center.
6. Serve and enjoy.
Baking Time: 60 minutes
Total Time: 80 minutes
Servings: 8
I hope you enjoy this recipe and for more great recipes please check out these,
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Homemade Cornbread Pudding Recipe
Ingredients
- ¥ 14 oz. Creamed Corn from scratch
- - 1 pkg. Frozen Corn
- - 1½ cups Heavy Cream
- - 2 tbsp. Sugar
- - 2 tbsp. Flour
- - ¼ cup Cheese your choice, shredded or grated
- - 2 tbsp. Butter
- ¥ 1 can 15.25 oz. Whole Kernel Corn
- ¥ 1 Egg beaten
- ¥ ½ cup Butter
- ¥ 1 cup 8 oz. Sour Cream (or Greek Yogurt substitute)
- ¥ 1 pkg. 8.5 oz. Cornbread Mix
- ¥ ½ tsp. Rosemary
- ¥ ½ tsp. Thyme
- ¥ ¼ tsp. Paprika
Instructions
- Preheat oven at 350 degrees F.
- Melt butter in small stovetop pan over low heat. Set aside.
- Creamed Corn from scratch: Heat frozen corn (let it thaw beforehand), heavy cream, and butter at medium heat on stovetop. Continue to stir for 10 minutes on medium heat. Once the heavy cream has thickened, turn heat to low. Add sugar and flour. Stir well. Turn heat off. Add cheese. Stir well. Set aside.
- Combine whole kernel corn (from can), sour cream, cornbread mix, rosemary, thyme, paprika, egg (beaten), and melted butter in large mixing bowl.
- Combine all ingredients: Add homemade creamed corn mixture to cornbread mixture in mixing bowl. Stir well.
- Pour combined cornbread pudding mixture into casserole dish. Bake at 350 degrees for approximately 50 minutes. Tip: use a toothpick to check the center. Serve and enjoy.
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