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Cornbread Puddings

These cornbread puddings similar to cornbread, but are not very sweet.
Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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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.
Serving: 1cornbread pudding, Calories: 131kcal, Carbohydrates: 16g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Sodium: 292mg, Fiber: 1g, Sugar: 3g, NET CARBS: 15
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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