Mini Cornbread Puddings
January 17, 2019 Comments

- Prep:
- 15 minutes
- Cook:
- 15 minutes
- Serves:
- Makes 24
Quick and easy! These pudding/muffins are moist and tender and the "just right bite" to go along with your Thanksgiving dinner!
Ingredients
Directions
- In a large bowl, mix together the cornbread mix and the baking soda.
- In a small bowl, whisk together the egg, corn, and sour cream.
- Gently add the wet ingredients to the dry ingredients and mix until well-combined (but don't overdo it).
- Grease a mini muffin tin (one that will hold 24 mini muffins), and distribute the batter into each compartment of the tin.
- Bake in a 425-degree oven for 10 to 15 minutes.
- Allow them to cool for 5 to 10 minutes before removing them from the tin.
- Best served warm.
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