Corn Bread Pudding

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Corn Bread Pudding Recipe
Course Side Dish
Servings
Ingredients
  • 1 cup (8 ounces) sour cream
  • 2 large eggs
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/4 teaspoon paprika
  • 1/2 cup butter, melted
  • cheese optional
Course Side Dish
Servings
Ingredients
  • 1 cup (8 ounces) sour cream
  • 2 large eggs
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/4 teaspoon paprika
  • 1/2 cup butter, melted
  • cheese optional
Instructions
  1. In a large bowl, combine the first five ingredients. Stir in corn bread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
  2. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm. Yield: 12 servings.
Recipe Notes

NUTRITIONAL FACTS

1 each: 249 calories

14g fat (8g saturated fat)

73mg cholesterol

461mg sodium

26g carbohydrate (8g sugars, 1g fiber)

4g protein.

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