Corn Bread Pudding

31 Jan

Here is a fast and delicious dish that my Grandmother passed along to me this past summer. The whole family will love. This is a great dish to share during the holidays or if you are just have a quite evening in!


1 (15 1/2 oz) can of whole corn drained
1 (14 1/2 oz) cream style corn
1 (8 oz) package jiffy corn muffin mix
1 cup of sour cream
1 stick of melter butter

Dump both cans of corn, jiffy mix, sour cream and melted butter into a bowl. Mix all contents together until all ingredients are blended.

Pour into a greased casserole dish.

Bake at 350 for 45-60 minutes, until a very golden brown.

Voila! Give a few minutes to cool, but is perfect if served warm. (Maybe a little butter)

xoxo – Elizabeth


3 Responses to “Corn Bread Pudding”

  1. My Inner Chick January 31, 2012 at 10:01 pm #

    —I love this recipe.

    It sounds like something I’d make on Thanksgiving or Christmas.

    Soooo Goood. Xx

  2. marsea February 3, 2012 at 12:02 pm #

    That’s just what we needed! Thanks for putting this on-line.

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