Mini Cornbread Puddings

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°, with rack in upper third. Butter 24 mini muffin cups; set aside.
  • In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
  • Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
  • Dividing evenly, spoon batter into prepared muffin tin. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
  • NOTE: Can also be made in a standard 12-cup muffin tin. Bake 15 to 20 minutes.
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