If you haven’t yet tried this Sweet Corn Spoonbread Pudding recipe, you are missing out! I only make this for Thanksgiving and Christmas, just like my special sausage stuffing, so it’s a treat when family and friends come over for dinner! For this recipe, I made the creamed corn from scratch, but you can substitute a can of creamed corn if you’d like, as well. Be sure to Pin It!
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
Preheat oven at 350 degrees F.
Melt butter in small stovetop pan over low heat. Set aside.
(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.