CORN BREAD PUDDING 
1 (17 oz.) can whole kernel corn
1 (17 oz.) can cream style corn
1 stick butter, melted and cooled
1 (8 oz.) pkg. sour cream
2 eggs, beaten
1 pkg. Jiffy corn muffin mix

Beat eggs. Add melted, cooled butter, add sour cream, corn, and Jiffy mix. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.

recipe reviews
Corn Bread Pudding
   #147294
 Linda (New York) says:
So simple, so delicious! A Thanksgiving favorite.
   #147308
 John (Texas) says:
I am always asked to make this cool recipe at Thanksgiving, but i add sugar on top and set it to broil at the end to caramelize it. Delish!
   #147333
 Debra Ramirez (New York) says:
I/we love this Corn Bread Pudding. Enjoy this anytime. Thanks to the one who posted it.
   #147721
 Bernadette Bento (Illinois) says:
This is the same recipe I make (received it from a woman who was a chef and used to cook for people on their yachts). It is absolutely perfect in every way. Don't overcook. Everyone always asks me for this recipe.
   #152045
 Tanya (Indiana) says:
I make this but I start out making the corn bread like it says on the box I add a little sugar then and everything else. I also make my own cream corn to add.
   #152906
 BeaJM (New York) says:
I really like this recipe. I've made it several times. I add 1 cup chopped green onions, 1 cup red bell peppers, cinnamon (to my taste), and 1 cup shredded cheddar cheese to the mix. About 5 minutes till its done, I add the cheese to the top to make crispy. My husband and family love this additions every time.
   #160498
 Pat Quinn (New York) says:
Love this, doubles easy. Big hit with friends and family. Goes well with chile, also with turkey. Most requested when asked to bring something.
 #186384
 Michelle Harrison (Florida) says:
Let's make it happen.

 

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