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!
More side dish recipes
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.
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.