Mini Cornbread Puddings Recipes

CORN BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
• Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
• Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

CORNBREAD PUDDING

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

MINI CORNBREAD PUDDINGS

Steps:

• 1. 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. 2. 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). 3. 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.