By Izzy Giacoppo, Photos By Izzy Giacoppo And Sheri Silver (Unsplash)

Whenever I tell people that cornbread pudding is one of my favorite side dishes, my answer is received with curiosity and unfamiliarity, which tells me that it might not be the most common side dish. Because of this, I am compelled to share this dish and its simple recipe with people who may not have tried it; and let me just say, it is absolutely worth a try. Cornbread pudding is warm, buttery, creamy, and fluffy. The fluffy texture is complemented with a crisped top and juicy bits of corn that pop in your mouth. 

Ingredients: 

1 16 oz. can of corn drained

1 16 oz. can creamed corn

1 8 oz. box corn muffin mix (Jiffy recommended)

2 eggs beaten

1 8 oz. container sour cream

1 stick of butter melted

Directions: 

Preheat the oven to 350 degrees. Combine the canned corn, creamed corn, corn muffin mix, eggs, and sour cream. Once the melted butter has cooled, combine it with the mixture. (It is important to make sure the melted butter has cooled because if it is too warm, it can cook the eggs in the mixture). Add the mixture into a casserole dish and bake for one hour. After one hour, the sides should be golden brown. 

The simplicity of this dish is not just in its recipe, but also in its versatility. It pairs well with many meals, such as chili, pulled pork, ribs, and any Thanksgiving meal. This versatility means it also works for any time of year, whether you want to enjoy it by the fire or during a backyard barbeque. A plus to this dish is that it works as the perfect leftovers, so it can be reheated in the microwave and taste as good as it did when it was fresh out of the oven!