Tuesday, May 13, 2008

Cornbread Pudding

Brad's mom made this cornbread pudding when my parents came to visit, and we all went nuts for it. It's a really simple comfort food, and totally hits the spot.

I served it tonight alongside some spicy broiled tempeh (this recipe, but broiled instead of grilled) and our favorite green salad with corn, hard-boiled egg and Coco's dressing. Yum! Great dinner, and quick to throw together, which I appreciate because I'm not feeling great today.

Photobucket

Cornbread Pudding

1 15-oz can whole kernel corn, drained
1 15-oz can cream style corn
1 cup sour cream (I used dairy-free)
1 8.5-oz corn muffin mix (I used the ubiquitous Jiffy)
1/2 cup vegetable oil

Preheat oven to 350. Grease a 9 x 9 inch baking pan. Combine all ingredients, pour into pan, and bake for 45 to 50 minutes.

3 comments:

Anonymous said...

I love your blog... the name alone makes it worth reading. I love the idea of cornbread pudding, but I have to object to jiffy. Its FULL of lard. You might want to try the Betty Crocker pouch version. It's only about 10 cents more expensive, and no lard. Well, if its there they have it hidden under another name.

Jennifer

Cheryl said...

Thanks for the tip! This is the first time I've ever used Jiffy, so I'll have to try the Betty Crocker brand next time. : )

Grace said...

easy peasy and delicious! as a southerner, i'm quite proud of my cornbread-making skills. i have to confess--it's always better made with shortening.