Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

Corn Bread Pudding

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Okay, this is the world’s easiest recipe to make!  It is our favorite adaptation of corn bread.  It goes really well with Chili… which is my next post.

Every year I “enter” a chili cook off.  Okay, mostly it is good fellowship with great friends that we have known for 15+ years now.  This year my girls want to bring a chili to enter – so we will be bringing 2! 🙂  How fun it is to see my girls take an interest in cooking as well.

Back to the corn bread pudding.  It is easy as pie.. actually easier than pie! Unless of course you buy your pies…

Corn Bread Pudding

adapted from a Betty Crocker Cookbook (a friend’s cookbook, so I don’t know the year or edition sorry)

Serves 8

1 box Jiffy corn bread mix

1 stick butter, melted

1 (15 oz) can corn kernels, drained

1 (15 oz) can creamed corn

1 cup sour cream

2 eggs

Instructions:

Preheat the oven to 350F.

Melt the butter in a microwave for 1 minute  (cover the dish or it may splatter).

In a  mixing bowl, combine the jiffy corn bread mix, eggs, sour cream, corn kernels, and creamed corn and mix.  Add the melted butter and mix.  Pour into a square 8 inch baking dish.

Bake for 45-60 minutes, or until it is set.  Serve with Chili.

Printable Recipe

 

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Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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