On Sat, 30 Nov 2019 11:38:26 -0500, Ed Pawlowski > wrote:

>On 11/30/2019 9:12 AM, Cindy Hamilton wrote:
>
>>
>> I care. Cornbread is gritty. I'll stick to regular bread
>> stuffing.
>>
>> Cindy Hamilton
>>
>
>I avoid cornbread for that reason. Tried a couple, never like it.
>Until yesterday.
>
>Thanksgiving was at my son's house and everyone brought something. It
>was put out like a buffet and I passed on the cornbread. In the end,
>everyone took leftovers home and I was given a contain with a bit of
>everything, including the cornbread. Last night I figured it was there,
>why not try it. Wow, it was very good. Not sure how it was made, but
>there was corn kernels in it. I'll enjoy the rest of it tonight.

Try this, I'm pretty sure this is what you had. I don't like
cornbread either but I really like this stuff. In spite of being
called a pudding it is cake like. Use a small can of diced chilies
instead of fussing with the jalapenos

Cornbread Pudding
1 15.25 ounce can whole kernel corn, drained 432g

1 15 ounce can cream-style corn 420g

8 oz sour cream 230g

8.5 oz dry corn muffin mix 240g

salt and pepper to taste

2 jalapeños de-seeded and finely diced add more if you love spice!

3/4 cup butter melted, 170g

2 eggs large

1 3/4 oz parmesan grated, 52.5g

Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch
casserole dish.
Beat two eggs in a bowl. Drain a 15oz can of whole kernel corn. Deseed
and finely dice 2-4 jalapeños depending on how much spice you'd like.
Combine kernel corn, cream style corn, sour cream, melted butter,
beaten eggs, corn muffin mix, jalapeños, and parmesan in a bowl. Add
salt and pepper to taste.
Transfer to baking dish and bake at 350 degrees F (175 degrees C) for
80 minutes or until a toothpick comes out clean.

Janet US