This unexpected variation on classic corn bread pudding will quickly become a household favorite. This is a delicious light dessert or side dish. Make sure to add and combine items exactly as directed. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 3-quart dish |
Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- 2 eggs
- 1 cup sour cream
- 1 (8.5 ounce) package corn bread mix
- ½ cup milk
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can cream-style corn
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
- Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
- Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 603 mg |
| Sugars | 13 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I remember this dish from childhood. This recipe tastes exactly like it & is delicious. A corn souffle!