Receta CORNBREAD PUDDING
Posted on April 10, 2013 by The Southern Lady
This Cornbread Pudding is a great twist on regular cornbread. My family loves it. This makes a very light and fluffy cornbread. I can eat it like cake!
2 cups yellow self-rising cornmeal mix (I use Martha White) or 2 cups yellow self-rising cornmeal (See note below as to how to make self-rising cornmeal mix or self-rising cornmeal if you can’t find it in your area)
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream style corn
- 2 eggs
- 1 stick butter or margarine or 1/2 cup or 8 tablespoons, melted
- 1/4 cup green onion, chopped (can use regular onion)
- 1 teaspoon salt
- 1/2 cup buttermilk
- 2 cups shredded cheddar cheese, divided (Can use any kind of cheese you like)
- Mix cornmeal with whole kernel corn and cream style corn with a spoon; add eggs and butter and continue mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour into a sprayed casserole dish. Sprinkle remaining cup of shredded cheese on top. Bake in preheated 400 degree oven 35 to 40 minutes until brown on top. Makes about 12 large servings. Enjoy
- Note: If you can’t find self-rising cornmeal mix or self-rising cornmeal, you can make your own using regular cornmeal. See below:
- For 1 cup self-rising cornmeal mix combine the ingredients below.
- 3/4 cup cornmeal
- 3 tablespoons flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- For 1 cup self-rising cornmeal combine the ingredients below:
- 3/4 cup cornmeal plus 3 tablespoons
- 1/2 teaspoon salt
- 1 tablespoon baking powder
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