How To Make Mini Cornbread Puddings
Sour cream imparts delicious moisture and tenderness to these cornbread puddings, which are also portable enough for on-the-go snacking.
Serves:
Ingredients
- butter
- ½cupall purpose flour,spooned and leveled
- ½cupyellow cornmeal
- 2tbspsugar
- 1tspbaking powder
- 1tspsalt
- ¼tspbaking soda
- 1large egg
- 1½cupssour cream
- 1pkgcorn kernels,frozen
Instructions
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Preheat oven to 425 degrees F, with rack in upper third. Butter 24 mini muffin cups; 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 center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
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Dividing evenly, spoon batter into prepared muffin pan. Bake for 10 to 15 minutes, until tops have browned and a toothpick inserted in the center of a muffin comes out clean.
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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: 68.44kcal
- Fat: 3.55g
- Saturated Fat: 1.96g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.93g
- Polyunsaturated Fat: 0.24g
- Carbohydrates: 7.88g
- Fiber: 0.38g
- Sugar: 1.75g
- Protein: 1.31g
- Cholesterol: 16.12mg
- Sodium: 71.88mg
- Calcium: 32.06mg
- Potassium: 49.69mg
- Iron: 0.37mg
- Vitamin A: 32.68µg
- Vitamin C: 0.13mg
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