Sweet Corn Spoonbread Pudding
Prep time
Cook time
Total time
Sweet Corn Spoonbread Pudding
  • 14 oz. Creamed Corn (from scratch)
  • 1 pkg. Frozen Corn
  • 1½ cups Heavy Cream
  • 2 tbsp. Sugar
  • 2 tbsp. Flour
  • ¼ cup Cheese (your choice, shredded or grated)
  • 2 tbsp. Butter
  • 1 can (15.25 oz.) Whole Kernel Corn (drained)
  • 1 Egg (beaten)
  • ½ cup Butter
  • 1 cup (8 oz.) Sour Cream (or Greek Yogurt substitute)
  • 1 pkg. (8.5 oz.) Cornbread Mix
  • ½ tsp. Rosemary
  • ½ tsp. Thyme
  • ¼ tsp. Paprika
  1. Preheat oven at 350 degrees F.
  2. Melt butter in small stovetop pan over low heat. Set aside.
  3. (Creamed Corn Recipe): Heat frozen corn (let it thaw beforehand), heavy cream, and butter at medium heat on stovetop. Continue to stir for 10 minutes on medium heat. Once the heavy cream has thickened, turn heat to low. Add sugar and flour. Stir well. Turn heat off. Add cheese. Stir well. Set aside.
  4. Combine whole kernel corn (from can), sour cream, cornbread mix, rosemary,
  5. thyme, paprika, egg (beaten), and melted butter in large mixing bowl.
  6. Add homemade creamed corn mixture to cornbread mixture in mixing bowl. Stir well.
  7. Pour combined cornbread pudding mixture into casserole dish.
  8. Bake uncovered 45-50 minutes.
  9. Tip: use a toothpick to check the center. Serve and enjoy.
Recipe by Thrifty DIY Diva at https://www.thriftydiydiva.com/sweet-corn-spoonbread-pudding/