Southern Cornbread Pudding Recipes

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CORNBREAD PUDDING



Cornbread Pudding image

Corn baked into cornbread -- delicious!

Provided by LOVE2COOK2

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5

1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 (8.5 ounce) package dry corn muffin mix
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
  • In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 90.8 g, Cholesterol 26.5 mg, Fat 19.5 g, Fiber 4.7 g, Protein 12.2 g, SaturatedFat 8.9 g, Sodium 1350.2 mg, Sugar 14.8 g

EASY SOUTHERN JIFFY CORNBREAD PUDDING RECIPE



Easy Southern Jiffy Cornbread Pudding Recipe image

This Southern style Jiffy Cornbread Pudding is so good your familly will wonder why you don't make it once a week! Enjoy this recipe and watch it dissapear!

Provided by Pam List

Categories     Vegetable

Time 55m

Number Of Ingredients 7

2 eggs slightly beaten
1/4 cup butter melted
1/4 cup butter for a casserole dish
8 oz. container sour cream
1 can regular kernel corn drained
1 can creamed corn
1 box Jiffy Cornbread Mix

Steps:

  • Preheat oven to 350 degrees F
  • Butter casserole dish.
  • Place slightly beaten eggs, melted butter, sour cream, creamed corn and whole kernel corn in a large mixing bowl.
  • Combine ingredients well.
  • Add Jiffy Cornbread mix and store until mixed will into corn mixture.
  • Pour into large buttered casserole dish.
  • Bake uncovered forty-five minutes making sure interior heat registers to at least 160 degrees Fahrenheit.
  • The casserole should have golden edges and the middle should be firm to the touch.

Nutrition Facts : Calories 300 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 400 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CORNBREAD PUDDING



Cornbread Pudding image

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 7

2 large eggs
1 cup sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

SOUTHERN CORNBREAD PUDDING



Southern Cornbread Pudding image

A classic southern recipe that falls somewhere between a sweet, buttery cornbread muffin and a creamy, rich souffle, Southern Cornbread pudding is the ultimate comfort side dish.

Provided by Stacey | SouthernDiscourse.com

Categories     Side Dish

Number Of Ingredients 10

1 (8.5 oz box) corn muffin mix ((I use Jiffy.))
2 lg. eggs
1 stick butter, (melted (1/2 C))
14.75 oz can creamed corn
15 oz can whole kernel corn, (drained)
1 C sour cream
1 C grated sharp cheddar
1/2 medium yellow onion, ( diced)
1/4 tsp salt
1/4 tsp coarse ground black pepper

Steps:

  • Preheat oven to 350° degrees Fahrenheit. Spray an 8 x 11 or 9 X 13 pan with cooking spray.
  • In a large mixing bowl, mix all ingredients well. Pour mixture into spray cooking dish. Use a rubber spatula to remove all of the mixture from the mixing bowl. Place in a preheated oven and bake until cornbread pudding is golden brown and begins to pull away from the edges. There will be some cracking on the top and the center should be set with just a little jiggle.
  • An 8x11 pan should bake in 45 minutes. A 9 x 13 will bake in 20-30.

SOUTHERN JIFFY CORN PUDDING



Southern Jiffy Corn Pudding image

We always make this at Thanksgiving! This is NOT the "souffle" type corn pudding that most people make. I am a CORN fanatic, so I love this recipe. Is great for Thanksgiving, but is easy enough to make for an everyday meal.

Provided by LILTEXQT

Categories     Corn

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup butter
1 egg
1 cup sour cream
1 (8 1/2 ounce) box Jiffy cornbread mix
1 (14 1/2 ounce) can creamed corn
1 (14 1/2 ounce) can whole kernel corn, drained

Steps:

  • Melt butter in a casserole dish.
  • Mix in egg and then all remaining ingredients.
  • Bake at 350 degrees for 1 hour.

KATHY'S SOUTHERN CORN PUDDING



Kathy's Southern Corn Pudding image

This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.

Provided by Jacquita

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

3 eggs
½ cup melted margarine
½ cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
  • Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
  • Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g

SOUTHWEST CORNBREAD PUDDING



Southwest Cornbread Pudding image

This dish is a cross between traditional cornbread and sweet corn pudding. It can be served as a side dish for brunch or dinner and as an alternate dressing at Thanksgiving. This dish took first place in a local cooking contest in Santa Barbara and will be featured on an upcoming episode of the Cooking Channel's Perfect 3 show with Kelsy Nixon, Enjoy

Provided by GeoJLevyCooks

Categories     Corn

Time 1h30m

Yield 12 , 12 serving(s)

Number Of Ingredients 20

3/4 cup unsweetened butter, melted
1/2 cup buttermilk
1 egg, beaten
3/4 cup masa harina
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
10 ounces creamed corn
10 ounces black beans, drained
2 ears corn, grilled and kernels removed
2 anaheim chilies
2 jalapeno peppers, grilled
1/2 cup roasted red pepper, seeded and coarsely chopped
1/2 cup shredded sharp cheddar cheese
1 jalapeno pepper, seeded and sliced crosswise for topping
1 sweet red pepper, seeded sliced crosswise for topping
1 cup Mexican crema or 1 cup sour cream

Steps:

  • Pre-heat oven to 350 deg.
  • Coat a 9" x 13" baking pan with Pam.
  • Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
  • Mix together the first 3 ingredients in a small bowl.
  • Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients.
  • Add in the corn, beans, chilies, peppers and cheese and combine all ingredients.
  • Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until firm in the middle.
  • Remove from the oven and cool slightly.
  • Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.

Nutrition Facts : Calories 265.1, Fat 14.6, SaturatedFat 8.6, Cholesterol 51.4, Sodium 415.8, Carbohydrate 30.2, Fiber 3.6, Sugar 8.8, Protein 6.2

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