Jen's Cook Nook: Cornbread Pudding





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Published on Jul 17, 2012

I want to thank everyone who contributed ideas to name my new recipe sharing series, Jen's Cook Nook. Love it! These Cook Nook videos will pop up every once in awhile, showcasing some of my favorite cooking & baking recipes with step-by-step instructions from start to finish. I hope you enjoy this first video, showcasing a family favorite, Cornbread Pudding. As I mention several times in the video, I make this using a double recipe in an extra deep lasagna dish to feed a crowd. The recipe outlined below is the single version & fits well into a 13"x9" glass pyrex dish or normal sized lasagna dish. Let me know if you make this recipe & how you like it! Thanks for watching :)

Cornbread Pudding (recipe from Aunt Debbie):

1 can corn, drained
1 can creamed corn
4 tbsp melted butter
3 eggs, slightly beaten
8 oz sour cream
1 box Jiffy Corn Muffin Mix

Preheat oven to 400 degrees. Grease baking dish with butter. Blend first five ingredients, mix well. Add the corn muffin mix and pour into baking dish. Bake uncovered at 400 for 40 minutes, or until toothpick inserted in center comes out clean. Can be made ahead and reheated in microwave.

Purchase Sigma beauty products, including my favorite makeup brushes, with 10% off your entire purchase by entering the code AP2012 (good from July 1 - July 31, 2012). Also, there is a free gift with a $30 minimum purchase of three popular eyeshadows from the Bare, Dare, & Flare palettes available through July 31, 2012:

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Comments • 248

Linda Rogers
I'd like to know the consistency of the baked product. Was hoping she would cut into it to show us.
When you make another can you cut into it to see the consistency please? Thank you in advance.
There is one more key ingredient missing. You add half a cup of sugar to make it almost into a sweet cornbread to go along with the brownie texture of this recipe. I've been making this for over 7 yrs now every family gathering
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chuanitra pretty in pink chase
I tried this recipe did it exactly how she did and my family hated it, it was disgusting
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Mark Haushahn
The original name of this recipie was called "Spoon Bread" back in the 50's. You can serve it with chili, beef stew, maple syrup or honey over it. When my grandmother died I found the original recipe in an old magazine article. I love it and make it several times a year.
Berat Cokal
GMO overdose
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I like jiffy
Thank you for the tip at the end about making it the day before and reheating it in a 350 degree oven for about 15 minutes. That's good to know.
Urban Films Production
Like, WHY didn't you cut it? People wanna know how it looks on the inside.
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Hi Jen, I want to try to make this. Is it okay to add sugar or honey to the recipe. If so, how much? TIA xx
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