Golden Corral Cornbread Recipe
This Golden Corral-style cornbread is moist, fluffy, and slightly sweet with a cake-like texture. Made with cornmeal, flour, eggs, butter, and milk, it’s the perfect side dish for Southern favorites like fried chicken, BBQ, and chili. Easy to prepare and ready in under 30 minutes, this homemade cornbread brings classic buffet-style comfort straight to your kitchen.
Equipment
- Oven
- 2-quart Casserole Dish
- Mixing Bowl
- Whisk
- Measuring Cups & Spoons
- Rubber Spatula
- Non-stick Spray
- Toothpick
Ingredients
- 2 cans 11 ounces each sweet corn, drained
- ⅓ cup white sugar
- 1 teaspoon salt
- 1 tablespoon flour
- 2 eggs beaten
- 1 cup milk
- 1 cup whipping cream
- 3 tablespoons butter melted
- ½ teaspoon nutmeg
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure the pudding bakes evenly and gets a beautiful golden crust.
- Prepare the Dish: Grease a 2-quart casserole dish with non-stick spray. This keeps your pudding intact and cleanup easy.
- Mix Wet and Dry: In a mixing bowl, whisk together sugar, salt, flour, beaten eggs, milk, whipping cream, melted butter, and nutmeg until well combined.
- Add the Corn: Fold in the drained sweet corn, making sure it’s evenly distributed through the creamy batter.
- Bake to Perfection: Pour the mixture into the prepared dish. Bake for about 1 hour or until the top is golden and the pudding is firm in the center.
- Serve Warm: Let it cool slightly before serving. It’s best enjoyed warm and spooned right from the dish.