Side Pannel
Mini Cornbread Pudding Recipe
Mini Cornbread Pudding Recipe
- Recipe Submitted by maryjosh on 03/30/2020
Ingredients List
- Cooking spray
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1 1/2 cups sour cream can use regular or light
- 2 cups frozen corn kernels thawed and patted dry
Directions
Preheat oven to 425 degrees. Coat a 12 cup muffin tin with cooking spray; 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 the 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 pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 17-20 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.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
Make a well in center of flour mixture. In the 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 pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 17-20 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.
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