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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are called cornbread puddings-not muffins- because they're moister and more tender than what you might expect, thanks to sour cream in the batter. From Everyday Food magazine. Ingredients:
butter, room temperature, for pan |
1/2 cup all-purpose flour |
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 (10 ounce) package frozen corn kernels, thawed and patted dry |
Directions:
1. Preheat oven to 425°, with rack in upper third. Butter 24 mini muffin cups; set aside.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
3. 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).
4. Dividing evenly, spoon batter into prepared muffin tin. 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.
5. NOTE: Can also be made in a standard 12-cup muffin tin. Bake 15 to 20 minutes.
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