Mini Cornbread Pudding Recipe

Mini Cornbread Pudding Recipe

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.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • cooking spray
  • ½cupall-purpose flour
  • ½cupyellow cornmeal
  • 2tbspsugar
  • 1tspbaking powder
  • 1tspkosher salt
  • ¼tspbaking soda
  • 1egg,large
  • cupssour cream
  • 2cupscorn kernels


  1. Preheat oven to 425 degrees F. Coat a 12-cup muffin tin with cooking spray. Set aside.

  2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.

  3. 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.

  4. Spoon batter into prepared muffin pan. Bake until tops have browned for about 17 to 20 minutes.

  5. Let stand 5 minutes in pan; turn out onto a cooling rack.

  6. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.


  • 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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