These cornbread puddings are made with cornmeal, corn, and sour cream for a unique side dish any time of year.
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.
Ingredients
- Softened unsalted butter
- All-purpose flour
- Yellow cornmeal
- Granulated sugar
- Baking powder
- Salt
- Baking soda
- Large egg
- Sour cream
- Frozen corn kernels
Butter: The butter is used to grease the muffin pan.
Sugar: This recipe uses a little bit of granulated sugar, so the puddings are not very sweet. I prefer sweeter cornbread, so I would increase this amount if I make them again.
Sour cream: There is quite a bit of sour cream, so if this is something you don’t like the taste of, you may not like this recipe. In reading the comments on Martha’s post, I noticed some people use plain Greek yogurt instead of sour cream, so that is an option for switching it up. If you use yogurt, I recommend using a very thick Greek yogurt.
Corn kernels: Frozen corn works really well for this recipe, but you will need to thaw it first and then pat it dry.
How to Make the Recipe
Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda in a mixing bowl.
Make a well in the middle of the dry ingredients and place the egg, sour cream, and corn in it. Whisk them together in the well and then mix in the dry ingredients. Mix just until the batter is combined. If you overmix, your corn puddings won’t be as tender.
Spoon the batter into the prepared pan and bake the corn puddings until the tops are brown and a toothpick comes out clean. This will take about 20 to 25 minutes.
Leave them in the pan for about five minutes before removing them. You can serve them warm or at room temperature.
Storage: Once they are cool, you can store them in an airtight container for two days at room temperature.
Recipe Notes
There are different kinds of cornbread, and this recipe wasn’t what I was expecting. It was very moist, but I expected more sweetness. So, to me, it doesn’t really taste like cornbread.
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 wasn’t much flour or cornmeal, and there was a lot of sour cream.
After tasting them, I served them with some honey drizzled on top, which I thought improved the taste. I’ll be on the lookout for another moist cornbread recipe.
More Cornbread Recipes
Cornbread Puddings
Ingredients
- unsalted butter room temperature, for pan
- 1/2 cup all-purpose flour spooned and leveled
- 1/2 cup yellow cornmeal
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 1 large egg
- 1 1/2 cups sour cream
- 1 (10-oz package) frozen corn kernels, thawed and patted dry
Instructions
- Preheat oven to 425°F. Position rack in upper third of the oven. Butter 12 muffin cups and 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.
Notes
- Recipe adapted from Martha Stewart
- Nutrition estimate does not include the butter for the muffin pan.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
