Mini Cornbread Puddings

Name: Mini Cornbread Puddings
Ingredients: 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

9 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"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 ceter of four mixture. In well, whish together eggs, sour cream and corn. Mix with flour mixture just until incorporated do not overmix.","4":"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."}