Cornbread Pudding


Cornbread Pudding
This recipe originally appeared in Baked, a regular column on SauceMagazine.com.

Ingredients

1 cup all-purpose flour

½ cup yellow cornmeal

¾  tsp. baking powder

¼  tsp. baking soda

½ tsp. salt

¼ tsp. black pepper (optional)

1 stick butter

1/3 cup granulated sugar

1 large egg

¼ cup milk

1 cup sour cream

1 can creamed corn

1 cup whole corn

Preparation

• Preheat the oven to 350 degrees.


• Sift together the flour, cornmeal, baking powder, baking soda, salt, and pepper, if using. Set aside.


• In a separate bowl, melt the butter. Add the sugar and beat with a whisk to combine.


• Add the egg and whisk to combine.


• Add the milk and sour cream, and whisk to combine.


• Gently whisk in the sifted dry ingredients until just combined.


• Carefully add the creamed corn and whole corn and stir gently.


• Pour into a 2-quart oven-proof dish that has depth, as the mixture will rise when baking.


• Bake for 45 minutes, or until golden on top.