Mini Cornbread Puddings Recipe

Mini Cornbread Puddings Recipe

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.

Preparation: 10 minutes
Cooking: 15 minutes
Rest Time: 5 minutes
Total: 30 minutes



  • butter
  • ½cupall purpose flour,spooned and leveled
  • ½cupyellow cornmeal
  • 2tbspsugar
  • 1tspbaking powder
  • 1tspsalt
  • ¼tspbaking soda
  • 1large egg
  • cupssour cream
  • 1pkgcorn kernels,frozen


  1. Preheat oven to 425 degrees F, with rack in upper third. Butter 24 mini muffin cups; set aside.

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

  3. 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).

  4. 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.

  5. 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.


  • 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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