Cornbread Pudding

By now, you’ve figured out that I enjoy sharing recipes (duh)!  What I am about to share with you today is my most frequently requested recipe.  Virtually every single person who has ever tasted it for the first time asks me for the recipe.  I must admit that I enjoy watching their faces as they take their first bite.  Inevitably, their eyes widen, they sit up straighter, and then they tell me how delicious it is.   🙂

Several years ago, we had our Swedish cousins, Bengt and Agneta visiting us, and I made some BBQ ribs and served the cornbread pudding as a side dish.  They enjoyed it so much that I sent Agneta back to Sweden with a couple of boxes of Jiffy cornbread mix so that she could make it at home.  Their son Anders loved the ribs and cornbread so much that Agneta made the meal for their Christmas dinner that year!

When I went back to work full time some years ago, this delicious side dish was served at the company’s Thanksgiving luncheon shortly after I started.  Terri, the company’s Café manager, was a fellow Italian foodie; but I didn’t know that at the time.  I, of course, planned to ask how she made it no matter what.  For all I knew, it was a company proprietary recipe or perhaps she wouldn’t be willing to share the recipe for other reasons.  To my delight, Terri was more than happy to share the recipe and, as it turned out, many more over the next several years.

Terri had a cookbook entitled, “The Four Ingredients Cookbook”—and, yes, it used a lot of convenience foods to prepare their recipes.  In this case, one of the ingredients is a box of Jiffy cornbread mix.  Now, you can go all snobby on me if you like and not make this (you’ll be missing out) or go to extra lengths to make your own cornbread mix; and that is your prerogative.  To be honest, I’m trying to wean myself off of wheat for a variety of reasons and am thinking about substituting my own cornbread mix using gluten-free flour—but that’s for another day.

I make this all year round.  It couldn’t be easier, taking just 5 minutes to throw together.  It obviously goes well as a side dish with poultry, but I particularly like to make it whenever I make BBQ ribs.  The flavors just go together so well—a perfect pairing of sweet and savory.  In fact, we enjoyed this over the Memorial Day weekend.  Before the summer is over, I know I’ll be making it again.  So should you!

One year ago:  Warm Couscous Salad with Bell Peppers, Caramelized Summer Squash and Onions

Cornbread Pudding

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  • 1 box Jiffy cornbread mix
  • 2 cans creamed corn
  • 2 eggs, beaten
  • 1 stick butter, melted


Combine and mix all ingredients in a large bowl using a wooden spoon.  Do not overmix.

Pour into greased 2-qt. Corning casserole.

Bake at 350o for 55 to 60 minutes, until top is golden brown.  You can use a shallower pan, just adjust the baking time.

This reheats in the microwave really well.

Source:  The Four Ingredients Cookbook via my friend Terri

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