Cornbread puddings

photo of one Cornbread pudding

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.

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.

Here’s the recipe with my modifications:

Cornbread Puddings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 12
These cornbread puddings similar to cornbread, but are not very sweet.

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

Directions:

  1. Preheat oven to 425°F. Position rack in upper third of the oven. Butter 12 muffin cups and 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 until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
  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.

Notes:

  • Recipe adapted from Martha Stewart
  • Nutrition estimate does not include the butter for the muffin pan.
Nutrition Facts
Cornbread Puddings
Amount Per Serving (1 cornbread pudding)
Calories 131 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 28mg9%
Sodium 292mg13%
Potassium 147mg4%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 210IU4%
Vitamin C 0.7mg1%
Calcium 53mg5%
Iron 0.7mg4%
Net Carbs 15g30%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

overhead photo of a cornbread pudding photo of two cornbread puddings on a plate

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