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.
Make a well in center of flour mixture.
Dividing evenly, spoon batter into prepared muffin pan.