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Two slices of delicious corn bread pudding with visible corn kernels rest on a green plate, garnished with a sprig of parsley.
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Corn Bread Pudding Recipe

Easy corn bread pudding recipe without Jiffy is here. Made from scratch with fresh or canned kernels, sour cream corn flour casserole.
Prep Time10 minutes
Cook Time37 minutes
Course: Side Dish
Cuisine: American
Keyword: bread pudding, casserole, corn
Servings: 9
Calories: 147kcal

Equipment

Ingredients

  • 6 tbsp all purpose flour
  • 3 tbsp corn flour
  • 3 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c sour cream
  • 1.5 c corn kernels fresh or drained from a can
  • 3 tbsp butter melted
  • 3 eggs

Instructions

  • Preheat the oven to 350 F. Mix all dry ingredients in a bowl (two types of flour, baking powder, salt, sugar). In another bowl, mix sour cream, melted butter and eggs.
  • Combine dry and liquid ingredients, also add corn kernels. Transfer the corn casserole mixture into a baking dish (8*8 inches) that has been sprayed with non stick spray.
  • Place in the oven and bake for 35-40 minutes or until the top middle of the casserole feels somewhat firm. You can test with a toothpick to make sure it is not wet but with moist crumbs attached in the center.
  • Place pan on cooling rack for 10 minutes before slicing.

Nutrition

Serving: 2oz | Calories: 147kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 167mg | Potassium: 105mg | Fiber: 1g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg