Mini Cornbread Puddings Recipe

Name: Mini Cornbread Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter, room temperature, for pan; ½ cup all-purpose flour; ½ cup yellow cornmeal; 2 tablespoons sugar; 1 teaspoon baking powder; 1 teaspoon salt; ¼ teaspoon baking soda; 1 large egg; 1 ½ cups sour cream; 1 (10 ounce) package frozen corn kernels, thawed and patted dry

Servings: persons

butter, room temperature, for pan
½ cup all-purpose flour
½ cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 large egg
1 ½ cups sour cream
1 (10 ounce) package frozen corn kernels, thawed and patted dry

1
Preheat oven to 425, with rack in upper third.
2
Butter 24 mini muffin cups; set aside.
3
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
4
Make a well in center of flour mixture.
5
In well, whisk together egg, sour cream, and corn.
6
Mix with flour mixture just until incorporated (do not overmix).
7
Dividing evenly, spoon batter into prepared muffin tin.
8
Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes.
9
Let stand 5 minutes in pan; turn out onto a cooling rack.
10
Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
11
NOTE: Can also be made in a standard 12-cup muffin tin.
12
Bake 15 to 20 minutes.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: butter, room temperature, for pan, ½ cup all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons sugar, and more.

Yes, Mini Cornbread Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Cornbread Puddings

How did you like this recipe?

Frequently Asked Questions