Mini Cornbread Puddings

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 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 sour cream
• 1 (10 ounce) package frozen corn kernels, thawed and patted dry

Recipe

• 1 preheat oven to 425°, with rack in upper third. butter 24 mini muffin cups; set aside.
• 2 in a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
• 3 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).
• 4 dividing evenly, spoon batter into prepared muffin tin. 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.
• 5 note: can also be made in a standard 12-cup muffin tin. bake 15 to 20 minutes.