Cornbread puddings

I’ve found that cornbread is a highly personal thing.  Some people like it sweet.   Some people like it savory.  Some people only eat Jiffy.  Muffin form…bread form…cake form.  Some insist that it MUST be cooked in cast iron…others don’t care.

So, I’m going to go ahead and defend this recipe and say that it is NOT CORNBREAD.  That way, you won’t be disappointed with it.  Instead, it’s like Paula Deen’s Corn Casserole in hand held (healthier) form.  The interior of the muffin is so moist that no butter is needed.

Yes.  Even the Omnivore deemed butter unnecessary for this cornbread. And you can pass on the honey, too, because this recipe is delicious with no condiments.

Cornbread Puddings (12 muffins, adapted from Martha)

1/2 cup all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal (I used white)
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream (I used light)
1 package (10 ounces) frozen corn kernels, thawed and patted dry
3 T snipped parley

Preheat oven to 425 degrees, with rack in upper third. Butter 12 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.