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This is your real southern cornbread pudding, spiked with a splash of bourbon, and then kissed with more bourbon after it’s baked.
An Easy And Inexpensive Recipe
- I make this recipe right in the casserole dish so there is literally no clean up.
- The ingredients are refrigerator and pantry items most people have on hand and a box of cornbread mix costs less than a dollar and in some store even under .50 cents.
- Cornbread pudding is a holiday staple at our house and the leftovers are super simple to heat and serve.
Ingredients
Cornbread or Corn Muffin Mix – I alway use Jiffy brand, mostly because it’s a tradition but also because it’s much less expensive that the other brands.
Frozen Corn – you can substitute canned corn, in fact that’s what my Mom always used. I always have frozen corn in my freezer so I choose to use it.
Let’s Make Bourbon Brushed Corn Pudding
- Preheat oven to 350°
- Spray a large casserole dish with non-stick cooking spray.
- Place the butter in the casserole dish and microwave it until the butter melts.
- Whisk the sour cream into the butter.
- Beat the eggs, and add them to the butter sour cream mixture.
- Add both the can of cream corn and the fully thawed frozen corn.
- Add 1 ounce of bourbon and stir.
- Add the box of dry cornbread and mix completely.
- Bake for 35-40 minutes.
- As soon as the casserole is out of the oven, while it’s still hot, brush the top with 1 ounce of bourbon.
Frequently Asked Questions
Yes, you can use canned corn. Just make sure that you drain the liquid before using it. You do not need to drain the liquid from the cream corn.
Store this dish covered in the refrigerator for up to 3 days. To reheat, place it in the microwave and heat at 1 minute intervals until it’s hot.
I think run would be a great substitution if you don’t like or don’t have bourbon.
Krazy Kitchen Mom Tips
- To thaw frozen corn quickly, remove it from the bag and place it in a colander. Run cool water over it for 2-3 minutes. Spread the corn out on a paper towel and then pat dry the top to remove most of the excess moisture.
- Substitutions – you can omit the bourbon all together or substitute it with rum. Substitute canned corn instead of frozen corn.
- Leftover bourbon brushed corn pudding makes a fantastic breakfast served with some fruit and toast.
- Dress it up! You can easily dress up any casserole dish with a few baked pie crust pieces cut into seasonal shapes.
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Craving more delicious recipes? Follow me on Pinterest and Facebook.
Bourbon Brushed Corn Pudding
Ingredients
- 1 box dry cornbread or corn muffin mix
- 1/2 cup butter
- 1 10.8 oz. bag of frozen corn thawed
- 1 14.75 oz. can cream corn
- 1 cup sour cream
- 2 eggs
- 2 shots (2 oz.) bourbon
Instructions
- Preheat oven to 350°
- Spray a large casserole dish with non-stick cooking spray.
- Place the butter in the casserole dish and microwave it until the butter melts.
- Whisk the sour cream into the butter.
- Beat the eggs, and add them to the butter sour cream mixture.
- Add both the can of cream corn and the fully thawed frozen corn. e of bourbon.
- Add 1 ounce of bourbon and stir.
- Add the box of dry cornbread and mix completely.
- Bake for 35-40 minutes.
- As soon as the casserole is out of the oven, while it's still hot, brush the top with 1 ounce of bourbon.
Notes
- To thaw frozen corn quickly, remove it from the bag and place it in a colander. Run cool water over it for 2-3 minutes. Spread the corn out on a paper towel and then pat dry the top to remove most of the excess moisture.
- Substitutions – you can omit the bourbon all together or substitute it with rum. Substitute canned corn instead of frozen corn.
- Leftover bourbon brushed corn pudding makes a fantastic breakfast served with some fruit and toast.
- Dress it up! You can easily dress up any casserole dish with a few baked pie crust pieces cut into seasonal shapes.
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