How To Make Mini Cornbread Pudding
It’s time to make a feast out of this moist and chewy cornbread pudding. This treat is the perfect end to a hearty meal without the overwhelming sweetness.
Serves:
Ingredients
- cooking spray
- ½cupall-purpose flour
- ½cupyellow cornmeal
- 2tbspsugar
- 1tspbaking powder
- 1tspkosher salt
- ¼tspbaking soda
- 1egg,large
- 1½cupssour cream
- 2cupscorn kernels
Instructions
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Preheat oven to 425 degrees F. Coat a 12-cup muffin tin with cooking spray. Set aside.
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In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
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Make a well in the center of the flour mixture. In the well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated.
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Spoon batter into prepared muffin pan. Bake until tops have browned for about 17 to 20 minutes.
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Let stand 5 minutes in pan; turn out onto a cooling rack.
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Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
Nutrition
- Calories: 1805.00kcal
- Fat: 87.21g
- Saturated Fat: 42.31g
- Trans Fat: 0.02g
- Monounsaturated Fat: 25.96g
- Polyunsaturated Fat: 8.48g
- Carbohydrates: 221.75g
- Fiber: 12.09g
- Sugar: 45.95g
- Protein: 34.82g
- Cholesterol: 339.36mg
- Sodium: 1984.25mg
- Calcium: 769.06mg
- Potassium: 1503.40mg
- Iron: 9.30mg
- Vitamin A: 718.48µg
- Vitamin C: 3.11mg
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