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Stonewall Kitchen Spicy Cornbread Pudding

Stonewall Kitchen Spicy Cornbread Pudding


  • 1 (16-ounce) container sour cream
  • 2 sticks butter, melted
  • 1 jar Stonewall Kitchen Spicy Corn Relish
  • 1 (15-ounce) can sweet corn, creamed style
  • 2 eggs, slightly beaten
  • 1/2 teaspoon salt
  • 1 box Stonewall Kitchen Cornbread Mix
  • Stonewall Kitchen Red Pepper Jelly for topping, optional


  • Preheat oven to 350 degrees F.
  • Spray a 9x13-inch baking dish with non-stick cooking spray.
  • Mix sour cream with melted butter in a large bowl.
  • Drain jar of Spicy Corn Relish through a fine sieve, just enough to remove any liquid, and add to bowl.
  • Stir in can of creamed corn, eggs and salt. Add cornbread mix and mix until combined.
  • Bake for 40-50 minutes (some ovens may vary), cool slightly and top with red pepper jelly if desired.
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