Mini Cornbread Puddings
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Everyday Food, March 2007
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Makes 24
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Ingredients
- 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
Directions
- 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.
- 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).
- 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.
Yum! Made these for thanksgiving and they were a hit. Very easy and tasted great!
these turned out good for me...i like sweetish corn muffins....so 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
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.
Maybe sweeten a bit with honey or sugar?
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 Stewart.com! 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
Made these for 2008 Thanksgiving. While everyone enjoyed them, I thought they tasted too sour. I'd choose a different recipe next time.
Made these for 2008 Thanksgiving. While everyone enjoyed them, I thought they tasted too sour. I'd choose a different recipe next time.
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!
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.
I was actually disappointed by how soft and pudding-like these are. I'm going back to standard cornbread.
For jwhite4: The reason buttermilk doesn't work is the amount of liquid. Sour cream works because there is less liquid. Give them another try using the proper ingredients.
I used 'Light' sour cream and they still came out moist and delicious. No one missed the extra fat!
I used 1 cup buttermilk instead of the sour cream, and it didn't work out for me. There was too much batter so they spread over the top of the pan and looked really ugly. I don't think using sour cream would've made much a difference, so I don't think I'll try them again.
this is a great and easy recipe! I used fresh corn and exchanged the sour cream for 1 cup of soy milk, very light and easy!
Delicious!! My family wished I had made two batches! My grandma, who doesn't eat very much, kept going back for more! We love this recipe!
Can these be made in a bread pan instead of muffin??
These are yummy, moist
Can these be made with low fat sour cream?
Can these be made into regular size muffins as well? If so what changes if any are needed? 24 is a bit much for 2 people
I made these to test them out before serving them at a chili dinner I was having... Oh, my goodness! I nearly ate the entire batch! They're addicting!
For the person who liked a "sweeter" cornbread, try substituting vanilla yogurt for some of the sour cream. I do this with a favorite recipe and it comes out great. This one did too!
These came out great. I had to keep myself away from them. I'm not a fan of vegies in my desert, so I substituted corn for banana. They were great! You can use this receipe to make other kinds of muffins. Try it, you'll love the possibilities. And yeah.. they are SUPER moist.
Made these for Thanksgiving and they were a major hit with both the adults and the kids. And so quick and easy.
These are delicious, but seem to be missing something. Perhaps I like my corn 'muffins' a bit sweeter. But man..are they moist and corny!
It sounds good and easy. I'm going to try it this Thanksgiving. Thanks.
It sounds good and easy. I'm going to try it this Thanksgiving. Thanks.
I have been making my cornbread with sour cream for years.
My husband just loves it and it never crumbles, making it a good snack to send on the road with him!