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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
  • 1 box Stonewall Kitchen Cornbread Mix*
  • 2 eggs, slightly beaten
  • 1/2 teaspoon salt
  • Stonewall Kitchen Red Pepper Jelly* for topping


Preheat oven to 350° F . Spray a 9×13-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 liquid; add to bowl. Stir in creamed corn, eggs, and salt. Add cornbread mix and stir until combined. Bake 40-50 minutes. Cool slightly and top with red pepper jelly.


* Available in our Gourmet Rooms .

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