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| ANGIE'S CORNBREAD PUDDING | |
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3-4 cups crumbled, cooked cornbread 1 (10 oz.) can condensed cream of chicken soup 1 can water (use empty soup can) 1 (15 oz.) can whole kernel corn, drained 3/4 cup chopped onion 2 eggs 1/2 cup dairy sour cream salt and pepper, to taste 4 tbsp. (1/2 stick) butter Preheat oven to 375°F. Spray a 9x13-inch baking dish with oil. In large bowl, mix all ingredients except butter. Batter should be consistency of thick pancake batter. Add more water if needed. Spread evenly in prepared dish. Dot with butter. Bake at 375°F for 40 to 50 minutes, or until golden-brown with crispy edges. Submitted by: Angie Stephens | |
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recipe reviews #190896
Nina (Arizona) says:
I love cornbread pudding! This recipe is simple and easy to make. It was a huge hit with my family. The flavor of the cornbread melted right into the creamy soup, and the whole kernel corn gave it an extra boost of crunch. I definitely recommend making this for your next gathering!
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