Mini Cornbread Puddings - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
We called these cornbread puddings — not muffins — because they're far moister and more tender than you might expect, thanks to sour cream in the batter.
Ingredients
- butter
- 1/2 c. all-purpose flour (spooned and leveled)
- 1/2 c. yellow cornmeal
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 large egg
- 1 1/2 c. sour cream
- 1 package frozen corn kernels
Instructions
- 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.
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