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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Mini Cornbread Pudding
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.
Carlyn Bullock says
I love this recipe just reading it! I have some chicken cutlets in the refrigerator and will be making these to go with dinner tonight! Thanks for sharing!! 🙂
Rachel (LittleChefBigAppetite) says
These look INCREDIBLEEEEEEE
Lauren says
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! 😉
Denise | Sweet Peas & Saffron says
These look awesome! I just can’t handle dry cornbread, and these don’t look the slightest bit dry! I also love that there’s sneaky veggies hiding in there!
Emily | Rainbow Delicious says
These look so good! They remind me of a corn casserole my grandma always made for holidays that I could never. stop. eating. until it was gone. Can’t wait to try this, I know my kids will love it too!
Michelle | A Latte Food says
I love cornbread too! It’s such a comfort food, and I could take it any day of the year!
Krista @ Joyful Healthy Eats says
I could eat these all day long! Gorgeous!
[email protected] says
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. 🙂
Mary says
They looks and sound delicious! I would love one right now with my morning coffee.
Nicole @ Or Whatever You Do says
I’d never heard of corn puddings before today, but now that I have? I’m not going back! They look fantastic!
[email protected] says
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!
Sara says
Never tried it, but I can see how it would be great!
Kim says
These look amazing! I love cornbread so I am definitely going to try these!
Kim (Feed Me, Seymour) says
I love these! They remind me a bit of the cornbread that you’d get at ChiChi’s only better!
Robin Follette says
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!
Manila Spoon says
I love Cornbread! Love that you added sour cream – extra moisture and flavor there – yum! Pinned.
Pamela says
These sound delicious! I’m definitely going to make them.
Nikki says
These look delicious! I’m definitely going to try these.
Florian @ContentednessCooking says
This looks fantastic! Homemade bread at its best!
Florian @ContentednessCooking says
This looks fantastic! Homedbread at its best!
[email protected] says
I love cornbread and really don’t like the dry ones that choke me. Well these look moist and delicious!