Reina’s Corn Bread Pudding
Last week I had the pleasure of tasting not one, but two amazing dishes. First was the post from Monday: Laura’s Chili Vanilli. This one is from my coworker Reina: corn bread pudding.
Corn bread has long been a favorite comfort food of mine. When I was a kid, I loved whipping up cornbread muffins so my dad and brother could devour them in one sitting. That’s what cooking is all about, right — enjoying your food with others. So I asked myself, why not share this recipe so you too could make it for your friends and family this Thanksgiving?
What makes this corn bread recipe so special is that it combines the buttery and slightly rustic taste of traditional cornbread with the texture and moisture found in decadent bread puddings. And though corn bread pudding may have a couple extra ingredients not found in the traditional recipe, it is just as easy to make. I hope you get to enjoy this simple, yet incredibly tasty dish!
- 1 Cup of Sour Cream
- 7 oz of Corn Bread Mix
- 2 Eggs
- 3 Tbsp of Sugar
- 1/2 Cup of Butter
- 1 Can of Creamed Corn
- Melt the butter and pour into an 8x8 inch square baking dish. Combine all other ingredients together and pour over melted butter. Do not stir. Butter should surround the cornbread batter. (Note: batter may not reach the edges of the dish. That's fine; it will spread as it bakes). Bake at 375 degrees for approximately 45 minutes or until the sides are golden.