Corn Bread Pudding

Everyone needs a killer recipe that they can pull out when it is time to make dinner or bring a dish to a friend or family member’s house. This side dish is a favorite to all – good ol’ corn bread pudding! It is my personal favorite thing to make because it is so easy, cheap, and still good leftover either heated or up right out of the fridge. This corn bread pudding isn’t dry like most corn breads and doesn’t have the consistency of a chocolate pudding. It is the perfect consistency of bread and savory, mouth-watering goo. A very simple, scrumptious, and favorite side that serves about 6-8, that is if you feel like sharing.

What you’ll need:
1 box of Jiffy Corn Muffin Mix (found in the cake mix aisle)
1 egg
1/3 cup milk
1 can of creamed corn
1 can of sweet kernel corn
8 oz of sour cream
Pepper (to taste)

1. Preheat the oven to 350 degrees. 2. Drain liquid from the can of sweet kernel corn. 3. In a mixing bowl, add all ingredients and stir until smooth. 4. Mix in pepper to your liking. 5. Pour mixture into a 9×11 baking dish and I like to sprinkle a little more pepper on top (Other sizes work but try not to use something too large or the mix will spread too thin). You do not need to grease or flour the dish. 6. Place in the oven for 45 minutes. It is still supposed to be a gooey when it is finished so just let it cool for 10-15 minutes before serving.

Enjoy! Corn bread pudding is a tasty alternative to mashed potatoes or rice.

-Melanie Valentich