Little puddings, moist and sweet with corn, bake up nicely in a mini muffin tin and are just the right size for little people. Freeze a bunch to put in lunches along with a thermos of chili or soup as the days get cooler. Right now corn is such a good price, you probably could buy some fresh and roast it instead of using frozen. Consider serving with: Spicy Southwest Beef Chili, Slow Cooker Black Bean and Chorizo Soup
Ingredients:
1/2 cup flour
1/2 cup cornmeal
2 tbsp sugar
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 large egg
1 1/2 cups sour cream
1 package (10 oz) frozen corn, thawed and patted dry
Pre-heat oven to 425 with rack in the upper third of the oven. Butter 24 mini muffin cups (or 12 cups in a standard sized muffin tin) and set aside. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda. Make a well in the center of the dry ingredients. In the well, whisk together egg, sour cream, and corn. Mix into dry ingredients until just barely moistened. Spoon batter into muffin cups and bake until a toothpick inserted into the center comes out clean (10-15 minutes for mini muffins, 15-20 minutes for standard sized). Let sit for 5 minutes in the pans before turning out onto rack. Serve, or store in an airtight container for up to two days.
Makes 24 mini muffin sized puddings
Adapted from Every Day Food
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