Mini Cornbread Pudding
Ingredients
The batter
-
½
cup
all-purpose flour
-
½
cup
yellow cornmeal
-
2
tablespoons
sugar
-
1
teaspoon
baking powder
-
1
teaspoon
kosher salt
-
¼
teaspoon
baking soda
-
1
large
egg
-
1½
cups
sour cream
-
2
cups
frozen corn kernels
For preparation
Instructions
- Preheat the oven to 425°F and coat a muffin tin with cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Make a well in the center of the dry ingredients and add the egg, sour cream, and corn. Mix until just combined.
- Spoon the batter evenly into the muffin pan.
- Bake for 17-20 minutes until the tops are browned and a toothpick comes out clean.
- Let them stand for 5 minutes before transferring to a cooling rack.
- Serve warm or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts (estimated)
Servings
12
Calories
134
Total fat
6g
Total carbohydrates
16g
Total protein
2g
Sodium
296mg
Cholesterol
28mg
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