Mini Cornbread Puddings

Mini Cornbread Puddings

Ingredients :

Makes 24
1/2 cup gluten-free (spooned and leveled)
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
1 package (10 ounces) frozen corn kernels, thawed and patted dry

Preheat oven to 425 degrees, 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 until tops have browned and a toothpick inserted in 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.

I made one that was bigger with some left over dough. I rolled into a ball and put it into a small baking dish. It was surrounded by space. It kept its shape and came out looking like a larger muffin.

They are all adorable, these tiny little, bumpy, delicious "what". The problem is that one could eat them all up, in one sitting. That is how good they are. 

Linked to Ingredient Spotlight


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