I have to say that I’m really *excited* about this recipe! Dr. O and I had friends over for a little barbecue-themed meal on Sunday night, and I tried the Mini Cornbread Puddings recipe from the March 2007 issue of Everyday Food for the first time. I was talking to my mom on the phone about them the next day, and I said I planned to make them every time I made barbecue or chili for the rest of my life. My life! 🙂 They’re that good.
I started by buttering my 24-cup mini muffin pan. In a medium bowl, I whisked together the dry ingredients: 1/2 cup of all-purpose flour, 1/2 cup of yellow cornmeal, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1/4 teaspoon of baking soda.
Next, I formed a well in the dry ingredients. In the well, I whisked together 1 large egg, 1 1/2 cups of sour cream, and 1 package (10 ounces) of frozen corn, thawed and patted dry. I mixed that with the flour mixture just until incorporated.
Dividing evenly, I spooned the batter into my prepared muffin pan. I baked the muffins at 425F until the tops were browned (14 minutes). I let them stand 5 minutes in the pan, turned them out onto a cooling rack, and then turned each one right side up to cool.
Holy smokes, these were SO good! I usually expect cornbread to be a bit dry and crumbly, but these were super moist and flavorful. (It’s the sour cream, I’m sure.) Dr. O really liked the “surprise” of whole corn kernels in the muffins. They’re fantastic!
TIPS: The whole “form a well, mix the wet ingredients in the well, then incorporate” step is a little weird. I was afraid I wasn’t doing things right because there was so little of the dry mixture while the egg, sour cream, and corn took up quite a bit of space. I just focused my whisking in the center of the bowl until I felt the wet ingredients were well mixed, and then I expanded my whisking to include the dry ingredients as well.
Recipe link: Mini Cornbread Puddings