Cornbread pudding

For major holidays such as Thanksgiving, Christmas and Easter my mother used to make scalloped corn.  Unfortunately Mom left us many years ago and with her transition the recipe for her scalloped corn disappeared.  However, a number of years ago I came across a recipe for "Cornbread Pudding"  and while not the same as her scalloped corn is a darn good substitute.  Over the years this recipe, too, has become a staple of our special occasion feasts.

Here it is:

Cornbread Pudding

1/2 cup butter, melted
1 (8-oz) container sour cream
2 eggs
1 (14.75-oz) can Green Giant (or like brand) cream style sweet corn
1 (11-oz) can Green Giant white shoe peg corn
1 (11-oz) can Green Giant Mexicorn
1 (8 1/2-oz) pkg. corn muffin mix

Heat over to 375 (F).  Spray 12" x 8" (2 qt) glass baking dish with nonstick cooking spray

In large bowl, combine butter, sour cream and eggs; mix until well blended.  Add cream style corn, shoe peg corn, corn with peppers and corn muffin mix; stir just until moistened.  Pour into sprayed baking dish.  (I've learned that you can combine all of the ingredients at one time and simply stir until moistened)

Bake at 375 (F) for 45 to 55 minutes or until slightly puffed and golden brown.  Cut into squares to serve.

12 servings

​Enjoy