Cornbread Pudding
Mmmm, comfort food. We didn’t grow up with this, but it’s comforting nonetheless. There’s just something about creamed corn. The more creative you get with the dairy bits, the better it will be. Some here think our best effort involved leftover boursin cheese. Also, adding slightly more liquid will give you more of a “pudding” feel; as written it’s somewhere between cornbread and heaven.
Cornbread Pudding
2/3 cup flour
1/2 cup yellow cornmeal
3 T sugar
1 T baking powder
1/4 tsp kosher salt
2 large eggs
1 cup (8 ounces) sour cream (or any other creamy dairy product you have on hand — we have used, e.g., a mix of milk and boursin cheese, crème fraiche, and yogurt)
1 can whole kernel corn, drained
1 can cream-style corn
1/2 cup butter, melted
Preheat oven to 350° (300° if using convection oven). Grease a 3-qt. baking dish.
In a medium bowl, combine the first five ingredients and stir to mix. In a separate large bowl, combine the remaining ingredients and stir until more or less uniform. Add dry ingredients and mix until just blended. Pour into greased baking dish. Bake, uncovered, for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm.