Cornbread puddings
I came across this recipe for mini cornbread pudding by Martha Stewart that caught my eye. I love cornbread. The idea of a moist cornbread using sour cream sounded delicious. I decided that cornbread pudding would go great as a side dish for my weekend bbq.
Since I didn't have mini muffin cups, I used regular cupcake/muffin cups. I had to add about ten minutes to the bake time.
Results: The taste wasn't what I expected. I was expected a super moist cornbread. I think it needed a little more sweetness, like a honey or maple glaze on top. It doesn't really taste like cornbread. It is definitely very moist, but the whole kernels of corn are the only cornbread taste you really get. This recipe was not my favorite, but perhaps with some adjustments I might make it again. While making it, I was a bit wary because there isn't much flour or cornmeal, and there's a lot of sour cream.
Here's the recipe with my modifications:
Makes 12
- 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 12
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, 20 to 25 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.
I was in a rush baking for the bbq so I didn't really get any step by step pictures documented, only the finished product. After tasting them, I served them with a bottle of honey, which I thought improved the taste. I'll be on the lookout for another moist cornbread recipe.
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