One-Bowl Cornbread Pudding
A simple cornbread pudding featuring two types of canned corn and cornbread mix, creating a buttery, cheesy, and satisfying side dish.
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Instructions
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Preheat the oven to 350 F.
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Pour 1/4 cup melted butter into a 2-quart casserole dish.
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In a large bowl, combine 14.75-ounce creamed corn, 15-ounce drained whole kernel corn, 8.5-ounce corn muffin mix, 2 beaten eggs, 3/4 cup sour cream, 1/4 cup buttermilk, and the remaining 1/4 cup melted butter until just mixed; then fold in 1/4 cup medium cheddar cheese and 1/4 cup Monterey Jack cheese.
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Spoon the mixture into the prepared casserole dish.
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Bake for 50 to 60 minutes, until the center is set and the top is golden and crispy.
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Serve immediately.