Mini Cornbread Pudding
This recipe for mini
cornbread pudding is like the most flavorful and delicious corn muffins that
you've ever had - never dry and crumbly, I promise!
Coursesides
CuisineAmerican
Keywordcornbread
pudding
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings
Calories134kcal
AuthorDinner at the
Zoo
INGREDIENTS
- 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
INSTRUCTIONS
1.
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.
NOTES
Little Helpers: My kids
help measure the ingredients, stir and spoon the batter into the muffin cups.
Make Ahead: You can make
the dry mix ahead of time and store it in a sealed container. When you're ready
to bake, all you have to do is add the wet ingredients, stir and pop them into
the oven.
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