Mini Cornbread Puddings

1. 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. 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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.