Mini Cornbread Puddings

Directions

1. 1
   Preheat oven to 425, with rack in upper third.
2. 2
   Butter 24 mini muffin cups; set aside.
3. 3
   In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
4. 4
   Make a well in center of flour mixture.
5. 5
   In well, whisk together egg, sour cream, and corn.
6. 6
   Mix with flour mixture just until incorporated (do not overmix).
7. 7
   Dividing evenly, spoon batter into prepared muffin tin.
8. 8
   Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes.
9. 9
   Let stand 5 minutes in pan; turn out onto a cooling rack.
10. 10
    Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
11. 11
    NOTE: Can also be made in a standard 12-cup muffin tin.
12. 12
    Bake 15 to 20 minutes.