Mini Cornbread Puddings

From Everyday Food

Has Kim tried this? No

Butter, for pan

1/2 c all-purpose flour

1/2 c yellow cornmeal

2 tbsp sugar

1 tsp baking powder

1 tsp salt

1/4 tsp baking soda

1 large egg

1 1/2 c sour cream

1 pkg (10 oz) frozen corn kernels, thawed and patted dry

1. 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.

2. 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).

3. Dividing evenly, spoon batter into prepared muffin tin. Bake until tops have browned and a toothpick inserted into 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.

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