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Sweet Corn Bread Pudding

Sweet Corn Bread Pudding

A sweet corn pudding that’s easy to make!MORE+LESS-

1

(17 oz) can whole kernel corn

1

(17 oz) can cream style corn

1

stick butter, melted and cooled

1

(8 oz) package sour cream

1

package Betty Crocker™ cornbread and muffin mix

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  • 2

    Add Melted, cooled butter, sour cream, corn and Betty Crocker™ corn muffin mix.

  • 3

    Put all into 2 1/2 quart casserole.

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
90mg
31%
Sodium
510mg
21%
Potassium
220mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
6%
Sugars
8g
Protein
6g
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • There’s sweet corn, there’s corn pudding casserole and then there’s bread pudding. And then there is sweet cornbread pudding where all of those good things come together. It’s the comfort food that your holidays cannot do without, especially when it comes to Thanksgiving and Christmas. To make a double batch or a crowd-sized version, simply double the ingredients and bake this in a 13x9 casserole dish. To store leftovers, put it in an airtight container in the refrigerator for three to four days. A pro tip: you must use cream-style corn in this recipe. It makes the casserole have a creamy consistency because creamed corn has a milkiness to it that other cans of corn won’t. If you’re after a simple cornbread recipe, head on over to our collection of bread recipes.


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