This recipe for mini cornbread pudding is like the most flavorful and delicious corn muffins that you’ve ever had – never dry and crumbly, I promise!
Cornbread gets a bad rap sometimes, but these cornbread puddings are a foolproof way to get that great flavor without even a hint of dryness.
Let’s talk about cornbread. I personally love it – plain, with jam in my Thanksgiving stuffing, as a side dish to a hearty soup. It’s easy to make, my kids love it and it’s just an all around classic. BUT. All cornbread is not created equal. Sometimes it’s great, other times it’s dry and crumbly and you might as well be eating sawdust. This recipe for mini cornbread pudding changes all of that. It’s got all the great flavor of cornbread but is NEVER dry and crumbly. It’s true, I promise – I’ve made these dozens of times and they always come out perfectly.
How do you make cornbread pudding?
These mini cornbread puddings aren’t exactly the same as regular cornbread. For one, they have a different texture. They’re softer and more moist than a standard cornbread, dare I say more cake-like even? These puddings are also full of corn, so if you don’t like corn kernels in your cornbread, these may not be for you. There are 2 cups of corn in this recipe, so you’re practically getting an entire serving of veggies!
The other way that these cornbread pudding muffins differ from typical cornbread is that the liquid and fat in this recipe is sour cream. That’s the secret ingredient that keeps them from drying out. Give these a try and then report back to me, I’d love to know your opinion on how they compare to regular cornbread!
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More side dish recipes
- Homemade Rice-A-Roni
- Stove Top Mac and Cheese
- Zucchini Gratin
- Candied Carrots
- Slow Cooker Creamed Corn
Mini Cornbread Pudding
- Cooking spray
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1 1/2 cups sour cream can use regular or light
- 2 cups frozen corn kernels thawed and patted dry
- Preheat oven to 425 degrees. Coat a 12 cup muffin tin with cooking spray; 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 the 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, 17-20 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 followed the recipe but cut it in half as it was just for my husband and I. I used a mini muffin pan so obviously the bake time was reduced to about 10 min. I did half of them exactly as written above and then for fun I did 1/4 with some shredded sharp cheddar and 1/4 with cheddar and some green chilies.
These were all so yummy. If I were to make it again, I would probably add another tbls. or two of sugar because we made it with white chicken chili and the sweet would be good with the savory of the chili. The other thing I might try is pulsing the corn a few times (just a tad) with my Ninja because with the mini muffins, the corn kernels seemed huge but they still tasted amazing.
I highly recommend these.
So glad to hear you enjoyed it, thanks for reporting back!
Why do so many people comment yet they have not made the recipe? It is so time consuming to find a review when all you see is “these look so good”. Come on, folks. Wait until you try the recipe before submitting a comment.
Hi Susan! I would LOVE it if you left a review if you decide to make them!
I agree. And why call it cornbread pudding when it’s moist cornbread? Even spoon bread is more like pudding than this. Really hard to find a true corn “pudding” recipe.
got to try this
I made these today and they turned out beautifully!
So glad that you enjoyed them, thanks for reporting back! 🙂
I LOVEEE corn bread! These look amazing!
Yum! I used to have a recipe like this so I’m glad to find (and save) yours!
I am making these ASAP. Cornbread is one of my favorite foods and these look even better than my fave recipe!
I bet the sour cream makes these super moist! They look amazing.
These are beautiful. I love that they are more fluffy than a regular cornbread muffin. Your photography is really beautiful and it really makes these muffins look lifelike on my screen 🙂
I love corn pudding AND corn muffins, so I love everything about these! They look incredibly moist and delicious. I am going to try them for sure!!
Yum these look fantastic! I have been loving cornbread since I moved to the states 🙂
These look great. I have tried to make cornbread before and it is always dryer than I would like. I’ll have to give this a try. Pinning!