Name: Mini Cornbread Puddings Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 24
Ingredients: butter; ½ cup all purpose flour; ½ cup yellow cornmeal; 2 tbsp sugar; 1 tsp baking powder; 1 tsp salt; ¼ tsp baking soda; 1 large egg; 1½ cups sour cream; 1 pkg corn kernels

Mini Cornbread Puddings Recipe

How To Make Mini Cornbread Puddings

Sour cream imparts delicious moisture and tenderness to these cornbread puddings, which are also portable enough for on-the-go snacking.

Preparation: 10 minutes

Cooking: 15 minutes

Rest Time: 5 minutes

Total: 30 minutes

Serves:

Ingredients

butter
½cupall purpose flour,spooned and leveled
½cupyellow cornmeal
2tbspsugar
1tspbaking powder
1tspsalt
¼tspbaking soda
1large egg
1½cupssour cream
1pkgcorn kernels,frozen

Instructions

Preheat oven to 425 degrees F, 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, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
Dividing evenly, spoon batter into prepared muffin pan. Bake for 10 to 15 minutes, until tops have browned and a toothpick inserted in the center of a muffin comes out clean.
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.