The ingredients to make corn bread pudding:
- Butter for greasing muffin tins
- 1 / 2 cups all-purpose flour
- 1 / 2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- Salt to taste
- 1 / 4 teaspoon baking soda
- 1 large eggs
- 1 1 / 2 cup sour cream
- 1 package (285 grams) frozen corn kernels, thawed and drained
How to make a dish of corn bread pudding:
1. Preheat oven to about 200 degrees Celsius temperature, place the rack where to put the pan on the top level. Prepare a mini muffin pan, spread with butter. Set aside.
2. In a medium bowl, mix well the flour, cornmeal, sugar, baking powder, salt, and baking soda. Make a hole in the middle of the flour mixture, then enter the egg, sour cream, and corn. Stir the batter until fused, but not too evenly.
3. Divide the dough evenly and put a spoonful of batter into the muffin pan. Bake muffins about 10-15 minutes until brown colored peak, or until no dough that sticks to the toothpick that you stick to the muffins. Let the muffins for 5 minutes in pan, then remove from the grill rack in the ove. Serve.
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