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
1 can whole kernel corn, drained
1 can creamed corn
1 box Jiffy Corn Muffin Mix
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