Thanksgiving sides oftentimes outshine the main event. Quite often the reason for that is one special ingredient: butter.
When it comes to this recipe for mini cornbread pudding from Martha Stewart, she takes that butter and ups it with sour cream to make an even more moist muffin to enjoy alongside your turkey.
I love Martha, and I love this recipe; however, I had to change some things to make it a wee bit healthier. After all, I don't have Martha's personal trainer to whip me back into shape post-holiday season of gluttony.
You can go full fat, but I've adjusted the dairy to be a bit more heart healthy. We've also started using butter with olive oil to lighten the cholesterol load. But if you want to butter your pan with full-on butter, I doubt it will result in any extra artery clogging.
- Butter, room temperature, for pan
- 1/2 cup all-purpose flour
- 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 light sour cream
- 1 package (10 ounces) frozen corn kernels, thawed and patted dry
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, light sour cream, and corn. Mix with flour mixture just until incorporated.
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.
Image via Martha Stewart