Corn Spoon Bread Pudding
Looking for some Southern comfort food? Serve this delicious corn spoon bread as a side dish to your beans, tacos, or barbeque! This spoon bread recipe is quick and easy to make; just dump the ingredients, stir and bake! You will love the rich, satisfying flavor with the convenience of an EASY corn bread pudding recipe! You can man make it a Jiffy corn bread pudding or make it all from scratch with our easy corn casserole recipe!
Servings 8 people
Ingredients
DIY Jiffy Corn Muffin Mix
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
Corn Spoon Bread Recipe
- 1 8.5 oz box Jiffy corn muffin mix OR above DIY ingredients
- 14.75 ounce Cream style corn
- 15 ounces Mexi-corn, drained
- 1/2 cup melted butter (1 stick)
- 1 cup sour cream
- 3 large eggs
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, combine the dry ingredients and mix well. You can either use a convenient Jiffy muffin mix box, or make your own using the flour, cornmeal, sugar, salt, and bakng powder listed above.
- Dump in cans of creamed corn and drained mexi-corn. Add metled butter, sour cream, salt, and eggs. Stir until combined, but don't over mix.
- Pour into prepared casserole dish or 9 x 13 pan.
- Bake at 375 F for 35 to 40 minutes, or until the spoon bread is golden brown and set.
- Scoop with ice cream scoop and serve immediately.