Easy Jalapeno Cornbread Pudding
15Prep Time Minutes
50Total Time Minutes
11Number of Ingredients
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
|% Daily Value|
|Total Fat||23 g||35%|
|Saturated Fat||13 g||66%|
|Dietary Fiber||2 g||6%|
|Vitamin C||3 mg||5%|
|Vitamin A||825 iu||16%|
Preheat the oven to 350°F.
In a large bowl whisk together the eggs, melted butter, sour cream, baking powder and Kosher salt.
Next, mix in the flour and cornmeal and then fold in the corn kernels and diced jalapeño until combined.
Spray the inside of a 10" cast iron skillet with cooking spray. Pour the batter into the cast iron skillet and bake at 350°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.
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