In preparing for our move to Houston I am trying to get rid of things. I have a stack of old Everyday Food magazines that I’ve kept on a bookshelf for years, but haven’t used them for recipes in quite some time. I decided to go through them, rip out recipes I could see myself making (or have made before), and then throw the rest away. This recipe for mini cornbread puddings came from one of the many pages torn from one of those magazines.
They were a cinch to prepare, a little tough to remove from from the pan (despite being greased) and a pleasure to eat, warm and at room temperature the next day. They could maybe use a kick from some cayenne pepper, chopped jalapenos or green chiles. These little treats are much more moist than your regular corn muffin, and I am sure could be done in a regular sized 12-cup muffin tin with some changes in cooking time and temperature.
Mini Cornbread Puddings
Courtesy of Martha Stewart Everyday Food
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1 1/2 cups sour cream
- 1 package (10 ounces) frozen corn kernels, thawed and patted dry
- Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; 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 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, 10 to 15 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.