Name: Mini Cornbread Pudding Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: Cooking spray; ½ cup all-purpose flour; ½ cup Yellow Cornmeal; 2 tbsp sugar; 1 tsp baking powder; 1 tsp kosher salt; ¼ tsp Baking Soda; 1 egg; 1½ cups sour cream; 2 cups corn kernels

These mini cornbread puddings are a delicious spin on traditional cornbread. Filled with creamy sour cream and sweet corn kernels, they make a delightful side dish for your favorite comfort foods. With just a few simple ingredients, you can create these tiny treasures that are sure to impress at your next gathering.

Photos of Mini Cornbread Pudding Recipe

Most of the ingredients for this recipe should be readily available in your kitchen. However, you might need to pick up cornmeal and sour cream from the supermarket. Cornmeal is ground dried corn, commonly used in baking, and it adds a unique texture and flavor to these puddings. Also, sour cream is a dairy product that brings a rich and tangy flavor.

Essential Ingredients for Mini Cornbread Puddings

Cooking spray: This is used to prevent the mini cornbread puddings from sticking to the muffin tin.

All-purpose flour: A basic baking ingredient used in most baking recipes.

Yellow cornmeal: This gives the cornbread its classic texture and corn flavor.

Sugar: Adds a touch of sweetness to balance the savory elements.

Baking powder and baking soda: These are both leavening agents that make the pudding rise.

Egg: This works as a binder, helping to hold all the ingredients together.

Sour cream: This adds richness and moisture to the cornbread puddings.

Corn kernels: These provide a nice crunch and burst of corn flavor.

One reader, Bret Sherrill says:

This mini cornbread pudding recipe is a game-changer! The texture is perfect, and the flavors are so comforting. It's a hit every time I make it. The combination of cornmeal and corn kernels creates a delightful taste. It's a must-try for anyone who loves a delicious, homey treat.

Bret Sherrill

Essential Techniques for Making Mini Cornbread Pudding

How to preheat oven: Preheat the oven to 425 degrees F.

How to coat muffin tin: Coat a 12-cup muffin tin with cooking spray.

How to whisk dry ingredients: In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.

How to make well in the center: Make a well in the center of the flour mixture.

How to mix wet ingredients: In the well, whisk together egg, sour cream, and corn. Mix with the flour mixture just until incorporated.

How to spoon batter: Spoon the batter into the prepared muffin pan.

How to bake: Bake until the tops have browned, for about 17 to 20 minutes.

How to cool: Let the cornbread pudding stand for 5 minutes in the pan, then turn out onto a cooling rack.

How to store: Serve immediately, or cool completely and store at room temperature in an airtight container for up to 2 days.

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

Serves:

Ingredients

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

Instructions

Preheat oven to 425 degrees F. 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 the center of the flour mixture. In the well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated.
Spoon batter into prepared muffin pan. Bake until tops have browned for about 17 to 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.

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

Crucial Technique Tip for Perfecting Mini Cornbread Pudding

When making these mini cornbread puddings, it's important to not overmix the batter. Overmixing can lead to a dense and chewy texture, rather than the light and fluffy texture we're aiming for. Just mix until the ingredients are incorporated, and it's okay if there are a few lumps remaining. Also, using fresh corn kernels can add a nice pop of sweetness and texture to the pudding. If fresh corn isn't available, frozen corn that has been thawed and drained can also be used.

Time-Saving Tips for Preparing Mini Cornbread Pudding Recipe

Prepare the ingredients: Gather and measure all the ingredients before starting to save time and make the cooking process smoother.

Use pre-cooked corn: Utilize pre-cooked or canned corn to save time on preparing the corn kernels for the recipe.

Bake in advance: If possible, bake the mini cornbread puddings in advance and reheat them when needed to save time on the day of serving.

Double the batch: Consider doubling the recipe and freezing the extra mini cornbread puddings for future use, saving time on preparation later.

Organize your workspace: Keep your kitchen organized and clean as you cook to save time and minimize the mess.

Substitute Ingredients For Mini Cornbread Pudding Recipe

cooking spray - Substitute with butter or oil: Cooking spray can be substituted with a small amount of butter or oil to grease the baking dish to prevent sticking.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative with a slightly nuttier flavor.
yellow cornmeal - Substitute with polenta: Polenta can be used as a substitute for cornmeal, providing a similar texture and flavor.
sugar - Substitute with honey or maple syrup: Honey or maple syrup can be used as natural sweeteners in place of sugar, adding a different depth of flavor.
baking powder - Substitute with baking soda and cream of tartar: A mixture of baking soda and cream of tartar can be used as a substitute for baking powder.
kosher salt - Substitute with sea salt or table salt: Sea salt or table salt can be used in place of kosher salt, but adjust the quantity based on saltiness.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but the quantity may need to be adjusted.
egg - Substitute with applesauce or banana: Applesauce or mashed banana can be used as a binding agent in place of eggs for a vegan alternative.
sour cream - Substitute with Greek yogurt or buttermilk: Greek yogurt or buttermilk can be used as substitutes for sour cream, providing a similar tangy flavor and creamy texture.
corn kernels - Substitute with frozen or canned corn: Frozen or canned corn can be used as a substitute for fresh corn kernels, especially when fresh corn is not in season.

Essential Kitchen Tools for Making Mini Cornbread Pudding

Cooking spray: A non-stick spray used to coat baking pans and dishes to prevent food from sticking.
Muffin tin: A specialized pan with individual cup-shaped depressions used to bake muffins or cupcakes.

Storing and Freezing Mini Cornbread Pudding for Later

Allow the mini cornbread puddings to cool completely on a wire rack before storing or freezing.
To store, place the cooled puddings in an airtight container or resealable plastic bag. They will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For longer storage, freeze the puddings:
- Wrap each pudding individually in plastic wrap or aluminum foil, ensuring a tight seal.
- Place the wrapped puddings in a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents for easy reference.
- Freeze for up to 3 months.
To thaw frozen mini cornbread puddings:
- Remove the desired number of puddings from the freezer and place them in the refrigerator overnight to thaw gradually.
- Alternatively, for a quicker thaw, unwrap the puddings and microwave them on low power in 30-second intervals until defrosted.
To reheat, place the thawed puddings on a baking sheet and warm them in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through. You can also microwave individual puddings on high power for 20-30 seconds, or until warm.

How To Reheat Leftover Mini Cornbread Pudding

To reheat leftover mini cornbread pudding, preheat your oven to 350°F (175°C). Place the pudding in an oven-safe dish and cover it with aluminum foil. Bake for about 10-15 minutes, or until heated through. The foil will help prevent the top from drying out or becoming too crispy.
Another option is to reheat the cornbread pudding in the microwave. Place a single serving on a microwave-safe plate and heat it on high power for 30-45 seconds. If the pudding isn't warm enough, continue heating it in 15-second intervals until it reaches the desired temperature. Be careful not to overheat, as this can cause the pudding to become rubbery.
For a crispy top, you can also reheat the cornbread pudding under the broiler. Place the pudding on a baking sheet and broil for 1-2 minutes, or until the top is golden brown and crispy. Keep a close eye on it to prevent burning.
If you have an air fryer, you can use it to reheat the cornbread pudding and maintain its crispy texture. Preheat the air fryer to 350°F (175°C) and place the pudding in the basket. Cook for 3-5 minutes, or until heated through and crispy on the outside.
For a moist and flavorful reheating method, wrap the cornbread pudding in a damp paper towel before microwaving. This will help prevent the pudding from drying out and will steam it slightly as it reheats. Microwave on high power for 30-45 seconds, or until heated through.

Interesting Trivia About Mini Cornbread Pudding

The mini cornbread pudding recipe is a delightful twist on traditional cornbread. It offers a unique way to enjoy the classic flavors of cornbread in individual portions, making it perfect for serving at gatherings or as a snack. The combination of corn kernels and sour cream creates a moist and flavorful texture, while the baking process results in a golden brown crust. This recipe is a great way to incorporate corn into a dish, adding a touch of sweetness and texture. Whether served as a side dish or a standalone treat, these mini cornbread puddings are sure to be a hit.

Is Making Mini Cornbread Pudding at Home Cost-Effective?

This mini cornbread pudding recipe is quite cost-effective for a household. The ingredients are simple and affordable, making it a budget-friendly option. The use of corn and sour cream adds a delightful touch without breaking the bank. With a rating of 8/10, this recipe offers great value for its taste and simplicity. The approximate cost for a household of 4 people is around $10, making it an economical choice for a delicious homemade treat.

Is Mini Cornbread Pudding Healthy or Unhealthy?

The mini cornbread pudding recipe, while tasty, leans more towards the unhealthy side due to several factors:

The recipe uses all-purpose flour and cornmeal, which are refined carbohydrates that can cause blood sugar spikes and provide fewer nutrients compared to whole grain alternatives.
The addition of sugar and the natural sugars in the corn kernels contribute to the overall sugar content of the dish.
The use of sour cream adds saturated fat to the recipe, which, when consumed in excess, can lead to health issues like high cholesterol and heart disease.
The recipe lacks a significant source of protein or fiber, which are essential for a balanced and satiating meal.

To make this recipe healthier, consider the following modifications:

Replace the all-purpose flour with whole wheat flour or a gluten-free alternative like almond flour or oat flour to increase the fiber content and nutritional value.
Reduce the amount of sugar in the recipe or substitute it with a natural sweetener like honey or maple syrup.
Swap the sour cream with a healthier alternative like Greek yogurt, which is lower in fat and higher in protein.
Incorporate additional vegetables into the recipe, such as diced bell peppers or grated zucchini, to increase the fiber and nutrient content.
Consider adding a source of lean protein, like diced chicken or turkey bacon, to make the dish more balanced and satisfying.

Editor's Opinion on the Mini Cornbread Pudding Recipe

This mini cornbread pudding recipe is a delightful twist on traditional cornbread. The combination of corn kernels and sour cream creates a moist and flavorful texture, while the baking process yields a golden brown crust. The individual portions make for a charming presentation, perfect for serving at gatherings or as a side dish. The simplicity of the recipe allows for easy preparation, making it a versatile addition to any menu.

Enhance Your Mini Cornbread Pudding Recipe with These Unique Side Dishes:

Grilled Asparagus: Try serving the mini cornbread pudding with a side of grilled asparagus drizzled with balsamic glaze for a perfect combination of savory and sweet flavors.

Honey Glazed Carrots: For a touch of sweetness, pair the mini cornbread pudding with honey glazed carrots, adding a burst of color and natural sweetness to the dish.

Bacon-Wrapped Dates: For a unique twist, serve the mini cornbread pudding with bacon-wrapped dates, offering a delightful combination of savory and sweet flavors in every bite.

Similar Recipes to Try If You Enjoy Mini Cornbread Pudding

Savory Stuffed Bell Peppers: A delicious and filling recipe that combines ground meat, rice, and savory seasonings all stuffed inside colorful bell peppers. Perfect for a hearty and satisfying meal.

Mango Coconut Popsicles: A refreshing and tropical dessert that combines the sweetness of ripe mangoes with creamy coconut milk. A perfect treat for a hot summer day.

Creamy Chicken and Mushroom Risotto: A comforting and creamy dish that combines tender chicken, earthy mushrooms, and arborio rice cooked to perfection in a flavorful broth. A classic Italian comfort food.

Ideal Main Courses and Desserts to Pair with This Recipe

Main Courses:

Beef Stroganoff: Create a rich and creamy beef stroganoff that will tantalize your taste buds. Incorporate tender strips of beef, savory mushrooms, and a luscious sour cream sauce for a comforting and satisfying meal.

Chicken Alfredo: Craft a decadent chicken alfredo dish that will impress your guests. Combine succulent pieces of chicken with a velvety alfredo sauce, and toss it with al dente fettuccine for a luxurious and indulgent dining experience.

Desserts:

Chocolate Mousse: Indulge in a velvety smooth and rich chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This decadent dessert is the perfect way to satisfy your sweet tooth.

Strawberry Cheesecake: Treat yourself to a creamy and luscious strawberry cheesecake, with a buttery graham cracker crust and a vibrant strawberry topping. This classic dessert is sure to impress any crowd.

Why trust this Mini Cornbread Pudding Recipe:

This recipe uses corn kernels to provide a sweet and crunchy texture, while the combination of sour cream and cornmeal creates a rich and moist pudding. The use of baking powder and baking soda ensures a light and fluffy texture. With a perfect balance of flour and sugar, this recipe promises a delightful sweetness. The egg binds the ingredients together, resulting in a harmonious blend of flavors. Trust in the simplicity and quality of these ingredients to deliver a delicious and comforting cornbread pudding.

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FAQ:

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn instead of fresh corn. Just make sure to thaw and drain the frozen corn before adding it to the batter.

Can I substitute the sour cream with another ingredient?

You can substitute the sour cream with an equal amount of plain Greek yogurt for a lighter option, or buttermilk for a tangier flavor.

Can I make this recipe ahead of time?

Yes, you can make the mini cornbread puddings ahead of time. They can be stored at room temperature in an airtight container for up to 2 days.

Can I freeze the mini cornbread puddings?

Yes, you can freeze the mini cornbread puddings. Once they have cooled completely, place them in an airtight container or freezer bag and freeze for up to 3 months.

Can I add other ingredients to the batter, such as cheese or herbs?

Absolutely! You can customize the mini cornbread puddings by adding ingredients like shredded cheese, chopped herbs, or diced jalapeños to the batter for extra flavor and texture.