Mini Cornbread Puddings

Butter, room temperature, for pan
1/2 cup(s) all-purpose flour (spooned and leveled)
1/2 cup(s) yellow cornmeal
2 tablespoon(s) sugar
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/4 teaspoon(s) baking soda
1 large egg
1 1/2 cup(s) sour cream
1 package(s) (10 ounces) frozen corn kernels, thawed and patted dry

Directions

1. 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.
2. 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).
3. 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.

Makes 24