March 21, 2007

Mini Cornbread

Puddings


1/2 Cup All Purpose Flour 1/2 Cup Yellow Cornmeal 2 Tbsp. Sugar 1/4 Tsp. Baking Soda 1 Tsp. Baking Powder 1 Tsp. Salt 1 Large Egg 1-1/2 Cups Sour Cream 1-10 Oz. Pkg. Frozen Whole Kernel Corn thawed and patted dry

Preheat oven to 425 degrees and butter pan (12 cupcake or 24 mini cupcake size) or use paper liners. In a mixing bowl whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda. Make a well in center of flour mixture, add egg, sour cream and corn. Mix just until incorporated. DO NOT OVERMIX. Dip mixture evenly into the prepared pan. Bake until tops turn golden brown. About 10-15 mins. Let stand 5 mins. Then turn out onto a cooling rack. Serve warm or cool completely and store at room temperature in an airtight container up to 2 days.