CORNBREAD PUDDING – The Southern Woman Cooks

This Cornbread Pudding is an excellent facet dish and has a terrific texture. We adore it yr spherical but it surely’s good for the vacation season.

If you happen to love this dish additionally, you will wish to strive our Southern Cornbread Dressing. It’s considered one of our hottest vacation recipes.

❤️WHY WE LOVE THIS RECIPE

This can be a nice dish that may go along with nearly any meal. We adore it with chili throughout 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 a success! You can find 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 in case you are not a fan, and you may as well swap up the cheese. We have now solely made this with buttermilk as a result of we just like the added fats that buttermilk supplies.

🍽️HOW TO MAKE

That is a simple dish to throw collectively. Nonetheless, if you happen to dwell in an space the place it’s exhausting to search out the self-rising cornmeal combine, you can make your own. This straightforward tip will enable you to 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 prime. Bake in preheated 400 diploma oven 35 to 40 minutes till brown on prime. Makes about 12 giant 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

Leigh Walkup

This Cornbread Pudding is an excellent addition to any meal. We love this scrumptious facet dish!

Prep Time 15 minutes minutes

Prepare dinner Time 40 minutes minutes

Whole Time 55 minutes minutes

Course Facet Dish

Delicacies American, southern

• 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 form of cheese you want)

• Preheat oven to 400 levels. Spray a casserole dish.

• 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 prime. Bake in preheated 400 diploma oven 35 to 40 minutes till brown on prime. Makes about 12 giant servings (I take advantage of a 10X10 baking dish)

Key phrase Cornbread Pudding

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