This Cornbread Pudding is an excellent facet dish and has a terrific texture. We like it yr spherical nevertheless it’s excellent 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 like 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 simple to make and at all times successful! You’ll discover this recipe made with Jiffy Combine however this one is from scratch. We choose this one.
🍴KEY INGREDIENTS
- Self Rising Cornmeal Combine
- Can of complete kernal corn
- Can of cream model corn
- Eggs
- Butter
- Buttermilk
- Onion
- Salt
- Shredded Cheddar Cheese
SWAPS
You may depart the onion out in case you are not a fan, and it’s also possible to swap up the cheese. We now have 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. Nevertheless, if you happen to reside in an space the place it’s laborious to search out the self-rising cornmeal combine, you can also make your individual. This simple tip will provide help to to make this recipe.
📖COOKING STEPS
Step 1
Combine cornmeal with complete kernel corn and cream model 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 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 model 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 sort 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 model 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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