Quick Honey Cornbread Pudding

The Kelly Kitchen

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This Quick Honey Cornbread Pudding is a super moist, creamy, and buttery cornbread filled with delicious bits of sweet corn that takes 5 minutes to make! It is a perfect marriage between a sweet corn cake and rich corn pudding.

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Prep Time 5

Cook Time 50

Total Time 55

Servings: 1 - 9x9 Pan

Course: Breakfast, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

1 (15 oz ) pkg Honey Cornbread (Krusteaz)
1 (14 ¾ oz) can sweet creamed corn
¼ cup salted butter, melted (½ stick)
¼ cup vegetable oil
1 cup (227 g) sour cream

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick spray.
Mix all ingredients together in a medium bowl.
Pour into prepared pan and bake for 45-55 minutes.

STORAGE

Cover pan tightly and store in refrigerator. Reheat in the oven at 300 degrees for 20 minutes or until warmed through.

Notes

OTHER SIZES: For a double batch, use a 13x9 baking dish and bake for 55-60 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs.

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