Cornbread Pudding
Baked Goods, Casseroles, Fridge/Freezer meals, Holiday, Side Dishes
Ingredients
2 eggs
3 Tablespoons melted butter
3 Tablespoons sugar
1/2 teaspoon salt
1 heaping cup sour cream
1 can of creamed corn (*1)
1 can corn, drained
1 cup all purpose flour
3/4 cup corn flour (masa)
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
Description
AKA Corn pudding, corn casserole, cornbread casserole, custard-filled cornbread.
Directions
Mix dry ingredients. In a separate bowl, mix wet ingredients and corn.
Mix dry into wet a little at a time until completely incorporated; and put in a greased baking dish.
Cover with foil. Bake at 350 for 30 minutes. Uncover and bake 10-15 minutes.
It should be solid, but soft and moist when checked in the center with a knife.
To freeze:
Bake as above. Cool completely. Cover and freeze.
Defrost in the refrigerator 1 day ahead. Heat, covered, in a 350 F oven until heated through, checking at 30 minutes, then every 10-15.
Notes
*1 To substitute regular canned corn for creamed corn, simply blend the can of corn with its water until creamy. The end result won't be identical, but it works well.