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Cornbread Pudding

Who knew how badly we needed cornbread pudding in our lives?

Cornbread was a staple at Thanksgiving for me growing up. Cornbread stuffing or dressing, cornbread muffins, and oddly enough Cornbread Pudding. The first time I had it, my aunt made it and brought it to our Thanksgiving of 40 of our closest family - yes...40 people. I was skeptical at first, which is surprising, because I LOVE everything corn. But then I tasted it, and was blown away.

Sweet and creamy, with whole corn kernels throughout, it is like a dream come true.

I was recently talking about this recipe with a friend, and had honestly forgotten about it. Once I got my hands on a recipe, I wanted to play around with it a bit to make sure the taste and texture was exactly what my tastebuds were craving. Cream cheese, brown sugar, and honey, gave me everything I needed. The creaminess, the subtle sweetness - everything. I added a bit of lemon thyme on top for decoration, and then realized it added a perfect subtle herb note that took the dish to the next level.


🏷 Time: 50 minutes

🏷 Serves 12



  • 4oz Cream Cheese, room temperature

  • 2TBSP Butter, room temperature

  • 2TBSP Brown Sugar

  • 2 Eggs, room temperature

  • 1c Sour Cream, room temperature

  • 2TBSP Honey

  • 1tsp Salt

  • 1 can whole kernel corn, drained

  • 1 can creamed corn

  • 1 box Jiffy Corn Muffin Mix

  • 1/4c Cornmeal


  • Preheat oven to 350°F

  • In the base of stand mixer fitted with a paddle attachment, cream butter, cream cheese, and brown sugar and until fully incorporated and fluffy

  • Add eggs, one at a time, fully incorporating after each addition

  • Mix sour cream, honey, and salt together. Add to bowl of stand mixer, and mix until incorporated, about 30 seconds

  • Add corn, creamed corn, Jiffy Corn Muffin mix, and corn meal. Mix in by hand - the paddle attachment will mash the corn, and we want the kernels to stay whole

  • Spray a 9x9 baking dish with nonstick spray, or paint with melted butter

  • Pour corn mixture into baking dish and bake for 40 minutes at 350°, a toothpick inserted should come out with a few crumbs on it

  • Let cool for about 15 minutes before serving


1 komentaras


Roughly what size cans of the corn and cream corn do you use?

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