Honey Butter Cornbread Pudding
A comforting and sweet-savory dish that combines cornbread and corn into a delicious pudding, perfect for potlucks and family gatherings.
Ingredients
Main Ingredients
- 1 box yellow cornbread mix Like Jiffy or a store’s own brand.
- 1 can whole kernel corn, drained Or 1 to 1½ cups thawed frozen corn.
- 1 can creamed corn Don't skip it; it makes the whole dish!
- 2 units eggs
- ½ cup melted butter
- ⅓ cup honey Plus a little more for drizzling.
- 1 cup sour cream Greek yogurt can be substituted.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease a casserole dish (8x8 or 9x9).
- In a large bowl, combine the cornbread mix, both types of corn, eggs, sour cream, honey, salt, and melted butter. Mix until well combined.
- Pour the mixture into the prepared dish. Optionally, swirl a little extra honey on top.
Baking
- Bake for about 45 to 55 minutes, until set in the middle and golden at the edges.
- Let it rest for 10 minutes before serving.
- Optionally, drizzle additional honey butter on top before serving.
Notes
This dish is very versatile. You can add hot honey, shredded cheddar, or even cinnamon/pumpkin pie spice for variation. For a Tex-Mex version, add chopped jalapeños. Gluten-free cornbread mix is available.
Nutrition
Serving: 1gCalories: 290kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 6gSodium: 380mgFiber: 1gSugar: 12g
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