cornbread pudding

This luscious cornbread pudding, also known as spoonbread, will just blow your mind! Moist, creamy, salty-sweet with a kiss of spice from fresh jalapeños. It's a one bowl wonder that's nearly too good to be true.&nbsp;

Cornbread Pudding

15.25 ounce can whole kernel corn, drained (432 grams)

cream-style corn (420 grams)

sour cream (230 grams)

8.5 oz dry corn muffin mix (240 grams)

salt and pepper

jalapeños de-seeded and finely diced (add more if you love spice!)

butter (melted, 170 grams)

eggs (large)

oz parmesan (grated, 52.5 grams)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch casserole dish.

Beat two eggs in a bowl. Drain a 15oz can or whole kernel corn.&nbsp; Deseed and finely dice 2-4 jalapeños depending on how much spice you'd like.

Combine kernel corn, cream style corn, sour cream, melted butter, beaten eggs, corn muffin mix, jalapeños, and parmesan in a bowl. Add salt and pepper to taste.

Transfer to baking dish and bake at 350 degrees F (175 degrees C) for 80 minutes or until a toothpick comes out clean.

Instructions

https://www.youtube.com/watch?v=tn5WFXiRkyE

How to Make Cornbread Pudding
Full Recipe: https://preppykitchen.com/cornbread-pudding/

This luscious cornbread pudding, also known as spoonbread (or my take on it at least), will just blow your mind! Moist, creamy, salty-sweet with a kiss of spice from fresh jalapeños. It’s a one bowl wonder that’s nearly too good to be true. 

Imagine a dry crumbly flavorless piece of cornbread. This is it’s polar opposite! Moist, creamy and custard-like. Doesn’t have to be difficult to be delicious.

If you don't have sourcream you can sub in plain yogurt.

How to Make Cornbread Pudding

What to do with leftover cornbread? This cornbread pudding is amazing! I mean who doesn't love cornbread?

Corn Bread Bread Pudding with Blueberries and a Peach Topping

flour

c cornmeal

c sugar

t baking powder

t salt

skim milk

c vegetable oil

maple syrup

eggs

c brown sugar

lbs corn bread corn

blueberries

T brown sugar

T butter

brown sugar

T Jack Daniels

cinnamon

peaches

Preheat oven to 400. Grease an 8 or 9&#8243; pan.

Combine dry ingredients in medium sized bowl. Mix wet ingredients in a large measuring cup. Make a well in the center of the dry cornbread mixture and pour in. Stir until everything is moistened and well mixed.

Spread batter into prepared pan. Bake 20-25 minutes or until top is light golden brown and a cake tester inserted comes out clean.

Cornbread:

Butter an 8′ round souffle dish. Place corn bread cubes and blueberries in dish.

Whisk first 5 ingredients together. Pour over bread and blueberries. Sprinkle with 2 T brown sugar. You can add cinnamon, too if you like. Feel free to sub in different fruits. And don’t be afraid to add more liquid. The creamier the better. Make sure your bread is covered with liquid. Let liquid soak in about 5-10 minutes, weighted if necessary.

Bake at 300 for 60-75 minutes. Serve warm with peach sauce or  just serve alone with whipped or ice cream.

Bread Pudding:

Melt butter and brown sugar in a saute pan on stove.

Stir in peaches and cook for a few minutes until peaches are softened enough to your liking.

Put a few spoonfuls over each serving of bread pudding and top with ice cream or whipped cream.

Peach Sauce

This classic and delicious side dish has a moist, tender crumb with crisp edges and a wonderful flavor that goes with everything.

Cornbread Recipe

cornmeal (or fine-ground)

all-purpose flour (120 grams)

baking powder

salt

black pepper (ground)

cultured buttermilk

unsalted butter (melted)

unsalted butter

vegetable oil

Place a 10-inch cast-iron skillet in oven, and preheat oven to 425°.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper. In a separate bowl, whisk together buttermilk, melted butter, and eggs.

When skillet and oven are preheated, add butter and oil to skillet. Return to oven for 5 minutes. Remove and swirl skillet to coat with oil.

Make a well in center of flour mixture. Pour buttermilk mixture into flour mixture; whisk together just until combined. Immediately pour into hot skillet. (Batter should sizzle.)

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in skillet for 5 minutes. Remove and let cool on a wire rack.

This easy homemade cornbread recipe has crispy edges, a tender and moist crumb, and lots of flavor thanks to buttermilk and brown sugar. It's a classic southern side dish that goes with everything!

RECIPE: https://preppykitchen.com/cornbread-recipe/

Cornbread is one of the oldest “quick bread” style recipes in American cookery. It’s a southern staple but deserves a place on dinner tables around the country. You’ll like how easy and foolproof this recipe is but absolutely love the flavor of that delicious cornbread! A cast iron skillet makes the edge crisp and amazing but you can make this an any baking dish.

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