Inez Norton, known to many as Mimi, made a large casserole dish of this corn pudding when she hosted her family for Sunday lunch and special occasions. Her grandson Brian Hart Hoffman, who is co-president of TeaTime’s parent company and one of Phyllis’s sons, was, and is, especially fond of this staple. We reimagined the family favorite as dainty, teatime-appropriate portions topped with diced pancetta.
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
- Preheat oven to 300°. Lightly spray 24 (2-ounce) ovensafe ramekins with cooking spray and place on a parchment paper–lined rimmed baking sheet.
- 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.
- Bake until golden brown, 20 to 25 minutes.
- 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.
- Top corn puddings with pancetta. Serve warm or at room temperature.
- 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.
EDITOR’S NOTE: Recipe can be prepared in a 3-quart baking dish and baked at 300° for 30 to 40 minutes.
