MINI CORNBREAD PUDDINGS
We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees, 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 pan. 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.
Nutrition Facts : Calories 72 g, Fat 3 g, Protein 2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aliali Bouzh
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
kelvin precious
[email protected]This recipe is a keeper! I've made these cornbread puddings several times now and they're always a hit.
Joy Bia
[email protected]I followed the recipe exactly, but my cornbread puddings didn't turn out. They were too dense and didn't have much flavor.
Ali It rahman
[email protected]These cornbread puddings were a bit dry for my taste. I think I'll add a little more milk next time.
Mouhamedramzi Ayadi
[email protected]I'm not a huge fan of cornbread, but I really enjoyed these puddings. They were moist and had a great flavor.
HYMAD PASHA MOHAMMAD
[email protected]I was looking for a cornbread pudding recipe that was easy to make and didn't require a lot of ingredients. This recipe fit the bill perfectly! The puddings turned out moist and flavorful.
Sunfar Dhakal
[email protected]These were delicious! I added a bit of chopped jalapeño to the batter for a little extra kick.
Memo Vasquez
[email protected]I've made these cornbread puddings several times now and they're always a favorite. They're so versatile too - I've served them with chili, chicken, and even eggs.
Twinamatsiko Ivan
[email protected]These cornbread puddings were easy to make and turned out great! I used a muffin tin instead of a ramekin dish and they cooked perfectly.
Gifty Fia
[email protected]I made these cornbread puddings for a potluck and they were a huge success! Everyone loved them.
Elizabeth Herrera
[email protected]These cornbread puddings were a hit! They were moist and flavorful, and the perfect side dish for our chili. I will definitely be making them again.