Golden Corral Cornbread Recipe
Golden Corral Cornbread stands out for its rich, creamy texture and subtly sweet flavor. Unlike traditional cornbread, this recipe incorporates sweet corn and whipping cream, creating a luscious, pudding-like consistency. The addition of nutmeg adds a warm, aromatic touch, while the butter ensures a golden, slightly crispy top.
Ingredients
- 2 cans 11 ounces each of 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
- Begin by preheating your oven to 350°F (175°C). This ensures that your corn pudding will cook evenly and achieve a perfect golden-brown top.
- Lightly coat a 2-quart casserole dish with nonstick cooking spray. This will prevent the cornbread from sticking and make cleanup a breeze.
- In a large mixing bowl, combine 1/3 cup of white sugar, 1 teaspoon of salt, 1 tablespoon of flour, 2 beaten eggs, 1 cup of milk, 1 cup of whipping cream, 3 tablespoons of melted butter, and 1/2 teaspoon of nutmeg. Whisk together until well blended.
- Stir the drained sweet corn into the mixture, ensuring it is evenly distributed.
- Pour the corn pudding mixture into the prepared casserole dish, spreading it evenly. Place the dish in the preheated oven and bake for about 1 hour. The cornbread is done when the top is golden brown and the pudding has set.
- Once baked, remove the casserole dish from the oven and let it cool slightly before serving. Enjoy the cornbread warm for the best taste and texture.
Video
Notes
To store leftover Golden Corral Cornbread, let it cool completely. Cover it with plastic wrap or aluminum foil, or transfer it to an airtight container.