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Cornbread Pudding

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Category: Cheese, Holiday, Eggs, Pudding & Mousses

 Ingredients List

  • 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)
  • 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


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.The one above is a 10 x 10 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

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