MINI CORNBREAD PUDDINGS

MINI CORNBREAD PUDDINGS image

Yield 24

Number Of Ingredients 9

butter room temperature for pan
1/2 cp flour
2 tbls sugar
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 lg egg
1 1/2 cups sour cream
1 pkg 10 ounces frozen corn kernals thawed and patted dry

Steps:

Preheat oven to 425 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 ceter of four mixture. In well, whish together eggs, sour cream and corn. Mix with flour mixture just until incorporated do not overmix. Divide evenly, spoon batter into prepared muffin tins. Bake until tops have browned and a toothpick comes out clean, 10-15 minutes. Let stand 5 minutes in pan; turn our onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container for 2 days.