Mimi’s Mini Corn Puddings
 
Makes 24
Ingredients
  • 1 (8-ounce) container sour cream
  • ½ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 (14.75-ounce) can creamed corn
  • 1 (7-ounce) can corn niblets
  • 1 (8.5-ounce) box cornbread mix*
  • 1 (4-ounce) package diced pancetta
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 300°. Lightly spray 24 (2-ounce) ovensafe ramekins with cooking spray and place on a parchment paper–lined rimmed baking sheet.
  2. In a medium bowl, whisk together sour cream, butter, and eggs until smooth. Whisk in creamed corn, corn niblets, and cornbread mix until well combined. Divide mixture among prepared ramekins.
  3. Bake until golden brown, 20 to 25 minutes.
  4. Meanwhile, heat a medium skillet over medium heat. Add pancetta; cook, stirring occasionally, until pancetta is golden brown and crispy, 7 to 10 minutes. Drain on paper towels.
  5. Top corn puddings with pancetta. Serve warm or at room temperature.
  6. Just before serving, garnish with fresh thyme, if desired.
Notes
*We used Jiffy.


EDITOR’S NOTE: Recipe can be prepared in a 3-quart baking dish and baked at 300° for 30 to 40 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mimis-mini-corn-puddings/