Directions

1. In a large bowl, mix together the cornbread mix and the baking soda.
2. In a small bowl, whisk together the egg, corn, and sour cream.
3. Gently add the wet ingredients to the dry ingredients and mix until well-combined (but don't overdo it).
4. Grease a mini muffin tin (one that will hold 24 mini muffins), and distribute the batter into each compartment of the tin.
5. Bake in a 425-degree oven for 10 to 15 minutes.
6. Allow them to cool for 5 to 10 minutes before removing them from the tin.
7. Best served warm.