Comments on: Slow Cooker Cornbread Pudding Casserole

By: creolecontessa@hotmail.com

creolecontessa@hotmail.com — Sat, 29 Apr 2017 17:24:30 +0000

Yes Chris I bake it all the time. 375 for about an hour or more.

By: Anonymous

Anonymous — Fri, 28 Apr 2017 15:28:30 +0000

Do you think I could just bake instead ?

By: creolecontessa@hotmail.com

creolecontessa@hotmail.com — Tue, 14 Mar 2017 02:29:03 +0000

In reply to Anonymous. Thank you Jane! I bake it in the oven all the time. About 375 degrees for an hour.

By: Anonymous

Anonymous — Thu, 09 Mar 2017 18:15:53 +0000

Loved this! Made it for a 30-person potluck and it was GONE. I did make a few alterations for taste and things I was missing in my cupboard. I added half a chopped red pepper, used a whole fresh jalapeno (chopped tiny), added another tsp sugar, and changed up the spices a bit. I would like to try even more jalapeno, and use the spices correctly next time. Notes for others, I mixed this up the night before and put it in the fridge. Next day cooked on high for 4 1/2 hours, I think it would do better on low for a longer time since the middle was a little mushy. Also it was super cold from being in the fridge so that probably didn’t help the cooking time. I did the tea towel under the lid trick to absorb moisture while it was cooking, I think that is a must. It was just a smidge too much for my large crock pot so I didn’t have room for extra cheese on top, but nobody seemed to miss it! I’d love to try it in the oven in a casserole dish. THANKS!!

By: creolecontessa@hotmail.com

creolecontessa@hotmail.com — Mon, 28 Nov 2016 16:09:54 +0000

In reply to Anonymous. I am so glad you enjoyed it Michelle!

By: Anonymous

Anonymous — Mon, 28 Nov 2016 01:45:47 +0000

Delicious! I made this last Christmas and was asked to make it again for this Thanksgiving. It is so easy to make. Thanks for the new family favorite.

By: creolecontessa@hotmail.com

creolecontessa@hotmail.com — Thu, 29 Sep 2016 03:55:06 +0000

Thank you Abigail!

By: Anonymous

Anonymous — Thu, 29 Sep 2016 02:47:01 +0000

How providential! I was taught how to make corn bread pudding years ago by a friend, but I always make it in the oven. In wanting to switch to the crock pot, VOILA! here is your recipe, an exact replica of how I make mine! It’s fabulous. I’ve never gone back to regular corn bread after learning how divine the pudding version can be. I think I use less sour cream, and I go back and forth on the cheese, but I could eat corn bread pudding every day and never tire of it. This recipe is hands down the best.

By: creolecontessa@hotmail.com

creolecontessa@hotmail.com — Fri, 02 Sep 2016 17:37:44 +0000

Hello Kim, you can also make this in the oven at 350 degrees for about 1 hour. Secondly, no I don’t have the nutritional value. You can probably enter the ingredients into one of those online calorie counting sites and that should help you.

By: Anonymous

Anonymous — Fri, 02 Sep 2016 00:21:00 +0000

We just had this for dinner tonight and it’s very well liked. My dilemma, it’s not cooked completely in the center after 6 hours on high in the same crock pot as pictured in your post. I will leave it longer and I’m sure it will finish. Just one question, did you figure out the nutritional value of the dish? Calories most specifically? Thank you for this nice recipe, we will definitely have this again. I will be having done with my eggs in the morning! ?