 Corn Bread Pudding This is one of those interesting menu items...is it a bread? A vegetable? A side dish? Serve it with chili, or with a chicken or roast turkey dinner? Or should we simply drizzle it with warm maple syrup and call it "Johnny Cake", served with sausage for a hearty breakfast? No matter what you want to call it, this is a family-favorite recipe! This bakes up easily to serve with any oven meal - you can adjust the cooking time to match your baking temp. This can also be made ahead of time and reheated when you are ready to serve. You can also bake this in muffin pans for individual servings. The sweet corn (I usually use either sweet niblets or white shoepeg corn) adds wonderful texture, flavor and moisture to the corn bread. Whipping the eggs up ahead of time before adding it to the other ingredients makes it fluffy. I've tried to use other cornbread mixes, but always have the best of luck with the Jiffy Cornbread mix. This is also fabulous to bake up for camping trips - a hearty and flavorful addition to breakfast or dinner that bakes up easily in a cast iron skillet. Hope that you enjoy as much as we do!  Corn Bread Pudding
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