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Sweet Honey Corn Pudding


2 cups (292 grams) Homemade Sweet Cornbread Mix recipe (see below)
½ cup (1 stick or 113 grams) unsalted butter, melted & cooled slightly
2 large eggs (mine weighed 105 grams w/o shells), lightly beaten
1 (15 ounce) can whole kernel corn, such as Del Monte®, drained
1 (14.75 ounce) can creamed corn, such as Del Monte®
1 cup (240 grams) dairy sour cream, such as Daisy® Brand
1 to 2 tablespoons (21 to 42 grams) honey


Arrange oven rack in middle of oven and preheat oven to 350º F. Grease 9x9-inch baking dish.

In a large bowl, combine Homemade Sweet Cornbread Mix, butter, eggs, whole and creamed corn, sour cream and honey. Mix until well blended. With rubber spatula, scrape mixture into prepared baking dish. Smooth top with spatula.

Bake in preheated oven until the pudding is set and top is light golden brown, about 40 to 45 minutes. Serve hot or at room temperature. Store leftovers covered in refrigerator.


When measuring Homemade Sweet Cornbread Mix (see below), spoon the mix into cup and level off. Do not pack firmly or this will cause over-measuring.

To substitute canned whole kernel corn, use 1½ cups frozen whole kernel corn.

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Homemade Sweet Cornbread Mix


1½ cups (188 grams) all-purpose flour, such as Gold Medal®
1½ cups (240 grams) yellow cornmeal, such as Quaker Oats®
½ cup (100 grams) organic granulated cane sugar
2 tablespoons (29 grams) baking powder
½ teaspoon (3 grams) baking soda, optional*
½ teaspoon (3 grams) salt
1 tablespoon plus ½ teaspoon (18 ml) sunflower oil


In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda (if desired) and salt. Create a well in the center and add oil. Toss mixture together with a fork; then use hands to blend until thoroughly incorporated. Measure and use in favorite recipes.

*Using baking soda will create a lighter baked product when using buttermilk or sour cream with mix.


Recipe can easily be doubled.

For less sweet breads, cut back on the sugar in mix and adjust to your taste.

Store airtight in refrigerator for up to 6 weeks. Label and date.

For Longer Shelf Life: As a general rule, flour and cornmeal should be stored in a cool, dry place away from sunlight such as a pantry. Whether mixed or not, each ingredient will keep in an airtight container from 6 to 12 months in the pantry. To extend shelf life, store tightly sealed (airtight) in the refrigerator or freezer. The mix will keep in the refrigerator for up to 18 months or freezer for up to 24 months. Don’t forget to label and date your mix.

For Gluten-Free Option: When preparing Homemade Sweet Cornbread Mix , substitute 1½ cups (192 grams) gluten-free flour blend measured cup for cup or by grams, in place of the all-purpose wheat flour called for in recipe.