This Cornbread Pudding is an excellent aspect dish and has an incredible texture. We find it irresistible yr spherical nevertheless it’s excellent for the vacation season.
For those who love this dish additionally, you will wish 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 along with nearly any meal. We find it irresistible 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 simple to make and all the time successful! You’ll find this recipe made with Jiffy Combine however this one is from scratch. We favor this one.
🍴KEY INGREDIENTS
- Self Rising Cornmeal Combine
- Can of entire kernal corn
- Can of cream type corn
- Eggs
- Butter
- Buttermilk
- Onion
- Salt
- Shredded Cheddar Cheese
SWAPS
You possibly can depart the onion out if you’re not a fan, and you too can change up the cheese. We’ve solely made this with buttermilk as a result of we just like the added fats that buttermilk supplies.
🍽️HOW TO MAKE
That is a straightforward dish to throw collectively. Nevertheless, should you reside in an space the place it’s arduous to seek out the self-rising cornmeal combine, you can make your own. This simple tip will aid you to make this recipe.
📖COOKING STEPS
Step 1
Combine cornmeal with entire 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 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
This Cornbread Pudding is an excellent addition to any meal. We love this scrumptious aspect dish!
- 2 cups yellow self-rising cornmeal combine I take advantage of Martha White
- 1 15.25 ounce can entire 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 entire 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 giant servings (I take advantage of a 10X10 baking dish)
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