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Mini Cornbread Pudding

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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.

Mini Cornbread Pudding Recipe | Best Cornbread Muffins | Easy Cornbread Muffins

This recipe for mini cornbread puddings is like the most flavorful and delicious corn muffins that you've ever had - never dry and crumbly, I promise

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!

This recipe for mini cornbread puddings is like the most flavorful and delicious corn muffins that you've ever had - never dry and crumbly, I promise

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!

This recipe for mini cornbread puddings is like the most flavorful and delicious corn muffins that you've ever had - never dry and crumbly, I promise

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

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This recipe for mini cornbread puddings is like the most flavorful and delicious corn muffins that you've ever had - never dry and crumbly, I promise
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5 from 4 votes

Mini Cornbread Pudding

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!
Course sides
Cuisine American
Keyword cornbread pudding
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 134kcal
Author Dinner at the Zoo

Ingredients

  • 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

Instructions

  • 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.

Notes

Little Helpers: My kids help measure the ingredients, stir and spoon the batter into the muffin cups.
Make Ahead: You can make the dry mix ahead of time and store it in a sealed container. When you're ready to bake, all you have to do is add the wet ingredients, stir and pop them into the oven.

Nutrition

Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 296mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4.2% | Vitamin C: 0.8% | Calcium: 4.9% | Iron: 4.1%
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Comments

  1. 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.

    Reply

    • 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.

      Reply

  11. 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!

    Reply

  14. This looks great! I make something kind of similar using corn bread mix but adding a can of creamed corn and some mayo to the mix! 😉

    Reply

  19. Wow, what an interesting cornbread recipe. I’ve been researching cornbread for years and never ran across this approach. And your photos rock! So of course I have to try this TODAY. 🙂

    Reply

  22. These look delicious! When I read cornbread pudding I actually thought I was going to find pudding. (-; I love corn so the more the better. Have you ever tried cornbread crumbled up in milk? It is a southern thing but delicious. Pinning! Thanks for sharing!

    Reply

  25. I love the flavor of cornbread but the texture and dryness ruin it for me. I think you’ve solved that. We have a cool weekend coming up so I’ll be baking beans and will make your cornbread to go with it. Thanks for sharing!

    Reply

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