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

1. Heat the oven to 350 degrees F.
2. In a large bowl whisk together the eggs, melted butter, sour cream, baking powder and Kosher salt.
3. Mix in the flour and cornmeal and then fold in the corn kernels and diced jalapeño until combined.
4. 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.
5. While the corn bread is baking, add the softened butter and molasses to a medium size bowl and whisk together.
6. Once the corn bread is done cooking, evenly spread the molasses butter over top and garnish with sliced green onions.
7. Serve warm.

Nutrition

Per serving: Calories 348

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.