This surprising twist to traditional corn bread pudding will become a new family favorite. This is a great side dish or a light dessert. Be sure to add and mix ingredients exactly as stated in the directions. Enjoy!
Ingredients
- 0.5 cups butter , softened
- 0.5 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 package corn bread mix , 8.5 ounce
- 0.5 cups milk
- 1 can whole kernel corn , 15.25 ounce
- 1 can cream-style corn , 14.5 ounce
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
-
2
Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
-
3
Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.
Nutrition Facts
Per serving
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