Missi
02-26-2007, 01:59 PM
I made these to serve with some mexican ham and beans. (Sauted onion in oil, added chili powder and smoked paprika, added pinto beans, fire roasted tomatoes, and some chopped black forrest ham. Simmered an hour)
I did make a few changes- used spray to coat the mini muffin pan, used white whole wheat flour, and reduced fat sour cream. These were sooooo good! They are chocked full of corn and very moist as promised. We really liked them. I will make these again, maybe adding in some green chilis, chives, or some jack or cheddar cheese just for variety.
Here's the recipe:
Mini Cornbread Puddings
We called these cornbread puddings-not muffins-because they are far moister more tender than what you might expect thanks to the sour cream in the batter.
butter, room temperature for pan
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 (10oz) frozen corn kernels, thawed and patted dry
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 through baking soda.
2. Make a well in the 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 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.
Everyday Food, March 2007
I did make a few changes- used spray to coat the mini muffin pan, used white whole wheat flour, and reduced fat sour cream. These were sooooo good! They are chocked full of corn and very moist as promised. We really liked them. I will make these again, maybe adding in some green chilis, chives, or some jack or cheddar cheese just for variety.
Here's the recipe:
Mini Cornbread Puddings
We called these cornbread puddings-not muffins-because they are far moister more tender than what you might expect thanks to the sour cream in the batter.
butter, room temperature for pan
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 (10oz) frozen corn kernels, thawed and patted dry
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 through baking soda.
2. Make a well in the 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 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.
Everyday Food, March 2007