Side Dish Recipes
Easy Jalapeño Cornbread Pudding
Wow your guests at your next back yard get together with this Jalapeño Corn Bread Pudding that is topped off with a sweet molasses butter. Recipe developed by Billy Parisi.
Yield: 12 servings, 1/2 cup each
Ingredients
- 5 eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup unsalted butter, melted
- 1 1/4 cups sour cream
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 cups frozen whole kernel corn
- 1 jalapeno pepper, seeded and diced
- Pam® Original No-Stick Cooking Spray
- 2 tablespoons molasses
- 3 tablespoons green onions
Instructions
- Heat the oven to 350 degrees F.
- In a large bowl whisk together the eggs, melted butter, sour cream, baking powder and Kosher salt.
- Mix in the flour and cornmeal and then fold in the corn kernels and diced jalapeño until combined.
- Spray the inside of a 10 inch cast iron skillet with cooking spray. Pour the batter into the cast iron skillet and bake at 350 degrees F for 30 to 35 minutes or until it becomes firm in the center.
- While the corn bread is baking, add the softened butter and molasses to a medium size bowl and whisk together.
- Once the corn bread is done cooking, evenly spread the molasses butter over top and garnish with sliced green onions.
- Serve warm.
Nutrition
Per serving: Calories 348
Attribution
Recipe and photo used with permission from:
Conagra Brands, Inc.