This Cornbread Pudding is a superb facet dish and has a fantastic texture. We adore it yr spherical but it surely’s excellent for the vacation season.
In the event you love this dish additionally, you will need to strive our Southern Cornbread Dressing. It’s one in every of our hottest vacation recipes.
❤️WHY WE LOVE THIS RECIPE
It is a nice dish that may go together with nearly any meal. We adore it with chili through the Fall season or with our scrumptious Mississippi Pot Roast. It’s scrumptious with gravy over it or slathered in butter. Tremendous straightforward to make and all the time successful! You will see this recipe made with Jiffy Combine however this one is from scratch. We desire this one.
🍴KEY INGREDIENTS
- Self Rising Cornmeal Combine
- Can of complete kernal corn
- Can of cream type corn
- Eggs
- Butter
- Buttermilk
- Onion
- Salt
- Shredded Cheddar Cheese
SWAPS
You’ll be able to go away the onion out if you’re not a fan, and you can too swap up the cheese. We’ve got solely made this with buttermilk as a result of we just like the added fats that buttermilk offers.
🍽️HOW TO MAKE
That is a straightforward dish to throw collectively. Nonetheless, when you dwell in an space the place it’s arduous to search out the self-rising cornmeal combine, you may make your personal. This straightforward tip will aid you to make this recipe.
📖COOKING STEPS
Step 1
Combine cornmeal with complete kernel corn and cream type corn with a spoon; add eggs and butter and proceed mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour right into a sprayed casserole dish.
Step 2
Sprinkle remaining cup of shredded cheese on high. Bake in preheated 400 diploma oven 35 to 40 minutes till brown on high. Makes about 12 massive servings (I take advantage of a 10X10 baking dish)
OTHER DELICIOUS SIDE DISHES
STORING, REHEATING & SERVING SIZE
We retailer this dish within the fridge, reheat within the microwave and it makes about 12 servings.
Cornbread Pudding
This Cornbread Pudding is a superb addition to any meal. We love this scrumptious facet dish!
- 2 cups yellow self-rising cornmeal combine I take advantage of Martha White
- 1 15.25 ounce can complete kernel corn, drained
- 1 14.75 ounce can cream type corn
- 2 eggs
- 1 stick butter or margarine or 1/2 cup or 8 tablespoons melted
- 1/4 cup inexperienced onion chopped (can use common onion)
- 1 teaspoon salt
- 1/2 cup buttermilk
- 2 cups shredded cheddar cheese divided (Can use any type of cheese you want)
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Preheat oven to 400 levels. Spray a casserole dish.
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Combine cornmeal with complete kernel corn and cream type corn with a spoon; add eggs and butter and proceed mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour right into a sprayed casserole dish.
-
Sprinkle remaining cup of shredded cheese on high. Bake in preheated 400 diploma oven 35 to 40 minutes till brown on high. Makes about 12 massive servings (I take advantage of a 10X10 baking dish)
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