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Mini Cornbread Puddings


We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.

  • Prep:
  • Total Time:
  • Yield: Makes 24

Source: Everyday Food, March 2007


  • Butter, room temperature, for pan
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 1/2 cups sour cream
  • 1 package (10 ounces) frozen corn kernels, thawed and patted dry


  1. Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.

  2. 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).

  3. Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 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.

Reviews Add a comment

  • shellymar84
    15 AUG, 2014
    Can someone tell me what degrees they're talking about when setting the oven? Celsius.. Fahrenheit..??
    • ALR12174875DW
      19 NOV, 2016
      Fahrenheit is used in the U.S. and Canada. Your stove should be using Fahrenheit temperatures unless you're anywhere else.
  • RosiesMama
    3 DEC, 2010
    Yum! Made these for thanksgiving and they were a hit. Very easy and tasted great!
  • ALR3812056DW
    21 JUN, 2010
    these turned out good for me...i like sweetish corn i added about 6 spoons of sugar. i didnt thaw the frozen corn as written and it didnt make a difference to me. nice, quick
  • domifc82667
    13 JAN, 2010
    I just ate one of these that came out of my oven. I didn't have a problem with it being too sour because I didn't have enough sour cream on hand so I subbed the rest with thick plain yogurt. The taste was great--even my mom liked them! I'll definitely be making these again and again.
  • MS11583070
    28 FEB, 2009
    Maybe sweeten a bit with honey or sugar?
  • vickyfrickle
    1 FEB, 2009
    We own a little gourmet kitchen store and I made these little puddings and the 30-minute chili as a fun demo in our store just before Super Bowl as an idea for game day. They turned out fantastic and every customer that tried them loved them and wanted the recipe. I told them I got it on Martha! It was a huge hit. They were so quick and easy and so very moist. Loved the taste, will be a keeper for me. Thanks for the great ideas! Vicky
  • MS10784076
    2 JAN, 2009
    Made these for 2008 Thanksgiving. While everyone enjoyed them, I thought they tasted too sour. I'd choose a different recipe next time.
  • MS10784076
    2 JAN, 2009
    Made these for 2008 Thanksgiving. While everyone enjoyed them, I thought they tasted too sour. I'd choose a different recipe next time.
  • susannahj311
    11 NOV, 2008
    delicious and easy to make! my husband has eaten almost half of the batch and our son loves them too! very moist and a great corn taste. will DEFINITELY make them again!
  • nwbergman
    4 NOV, 2008
    I, too, was disappointed by these. I was very surprised with how much sour cream was added compared to so little flour/cornmeal. I eye-balled the amount of sour cream--maybe should have used exact measurements. Seemed very bland to me.