#Comfort Cooking

Corn Bread Pudding

October 21, 2018

Something to Twitter about
Again, trying to clean out cooking magazines that I have accumulated, I decided I needed to try some recipes to see if said magazines should remain on my shelf (pile, cabinet - wherever they seem to be). Admittedly, I am drawn to these magazines because I like the pictures.  There, I said it.   When (if) I ever make something from the magazines, I hope it looks like the picture in the magazine.

Don't tell anybody, but I also time myself when I'm cooking.  If someone (Pioneer Woman, Rachel, Bailey, anyone) says it's a 15 minute meal - I set the timer when I start to see if it can really be completed in 15 minutes.  Bailey gave me a recipe for a 5-Minute Cake.  Every time I make that thing I set the timer.  Sometimes it I can get it done in 5 minutes, and sometimes not.  But the cake is always delicious.  Maybe Bailey will share that with us all.

Sorry, I got distracted there.  This is about a recipe I found in a magazine I've been holding on to for two years.  It's called Corn Bread Pudding, not to be confused with Southern Best Cornbread.  The first time I made this My Mr. B wouldn't even try it.  Maybe it was the name, but he simply said, "No thanks."  Do you all remember that time he wouldn't eat the Ambrosia, because it wasn't his mama's Ambrosia?  He's just like that sometimes.  But then our son came out for our Sunday night dinner and I warmed up this puppy.  My son loved it!!  He took home the leftovers - but not before My Mr. B tried some for himself.  Guess what?  He Likes It!!   A few days later we were having friends over for supper.  I can't remember what all we had, but My Mr. B suggested I make some more of that Corn Bread Pudding.

You know I wouldn't share something if I hadn't tried it, but I think this one is worthy of you all.



2 large eggs (sorry, forgot to get a picture of the eggs)
1 cup (8 oz.) sour cream
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (15 1/4 oz.) cream-style corn
1/2 cup butter, melted
1 pkg. (8 1/2 oz.) corn bread/muffin mix
1/4 tsp. paprika

1.  Preheat oven to 350 degrees.
2.  In a large bowl, combine the first five ingredients.  Stir in corn bread mix just until blended.  Pour into a greased 3-quart baking dish.  Sprinkle with paprika.
3.  Bake pudding, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near center does out clean.  Serve warm.

This is what it looks like before it goes in the oven.
Now I'm going let you have a glimpse of how things really are.  I was making this to take to some friends.  I can make a really big mess when I cook.  Here is the proof!
Getting ready to put the Corn Bread Pudding in the oven.

See that magazine?  That's where I got the recipe.
Forgot to take a picture of the finished product because I was hurrying out the door with it.  But go ahead, "Try it - You'll like it!!


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