• Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table. Spray a large square or oblong baking pan with baking spray. Set aside until ready to use.

Prepare the Cornbread Pudding Spoonbread

• Grate 1 cup cheddar cheese with a handheld grater. (I used a medium cheddar cheese for this recipe.)
• In a large bowl, mix together 1 cup yellow cornmeal, 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
If desired, you may substitute the previous 6 ingredients for a box of Jiffy Cornbread, but follow the remaining instructions to the end.
• Add in 29.5 oz creamed corn, 1/2 cup buttermelted), 8 oz sour cream, and 2 large eggs. Lightly mix until blended.
• Next stir in the grated cheddar cheese until fully incorporated. Spoon the mixture into prepared oblong or large square baking dish, spreading batter to the edges. Sprinkle the top with 1/2 teaspoon freshly ground black pepper.

Bake and Serve the Cornbread Pudding

• Bake the Cornbread Pudding in *preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, approximately 50-55 minutes.
• Allow to cool for 10 minutes. Serve Cornbread Pudding Spoonbread warm with your favorite barbecue dish or beans. Serves 10-12.