This recipe is similar to that of a cornbread pudding. Photo by: Rafael Cisneros Méndez.
According to Delishably, cornbread has been around for over 7,000 years. It has its origin in Tehuacan Valley of Mexico where people first decided to make cornmeal bread or mash it into stews.
Cornbread was also a staple for many Native American tribes and when settlers made it to the “New World,” they too learned how to make it. Furthermore, corn was easy to grow and tolerant of low-quality soil, which made it favorable to cultivate and consume.
Through years of selective breeding, the corn we eat today is much different from the original cornbread recipes (lucky for us). But now, our corn is much bigger and much tastier too.
Varieties of Cornbread
The ingredients, texture, and taste of cornbread can be drastically different depending on the variation and the region. Generally, northern cornbread is made with fewer eggs and yellow cornmeal to give it a crumbly texture. Southern recipes tends to be sweeter than northern ones, reports Feast Magazine.
Johnnycakes and hushpuppies are both variations of cornbread that remain a staple in American cooking. Johnnycakes are thinner versions that somewhat resemble pancakes, and hushpuppies are a thicker butter-milk version that is deep fried instead of baked or pan fried.
Sweet corn, eggs, and lots of butter make this a southern style recipe that is referred to as cornbread pudding. Its flavor and soft texture make it absolutely irresistible.
Start to Finish: 55 minutes
1 stick of butter (melted)
2 eggs (lightly beaten)
1 box of Jiffy corn mix
1 can of creamed corn
Half a pint of sour cream
Preheat oven to 350℉.
Then, mix together all ingredients in a large bowl.
After mixing the ingredients, butter a pan and fill it with the cornbread mixture.
Bake for 40-50 minutes to ensure a golden brown crust.
Remove from the oven to let cool for 5-10 minutes.
Serve and enjoy!
For storage keep in the fridge for up to a week or store in the freezer for months.