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Recipe for corn muffins with sour cream

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Recipe for corn muffins with sour cream

Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more

These corn muffins are scrumptious. If you prefer a more savory, less sweet muffin, reduce the sugar within this recipe.

Ingredients
  • 1 cup all-purpose flour
  • 1 cup white-colored cornmeal, stone ground if at all possible
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon sodium bicarbonate
  • 1/4 cup sugar
  • 1 large egg
  • 4 tablespoons butter, melted, cooled
  • 8 ounces sour cream
  • 1/2 cup milk
  • 1 cup corn kernels, canned or thawed frozen, drained

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Preparation

Grease and flour 12 muffin cups or line with paper liners. Heat oven to 375°.

Inside a mixing bowl, combine the cornmeal, flour, salt, baking powder, soda, and sugar. In a tiny bowl, whisk together the egg, sour cream, milk, and melted butter stir in to the first mixture just until blended. Stir in corn.

Fill prepared muffin cups about 3/4 full.

Bake for 25 t0 25 minutes, or until gently browned.
Makes 12 muffins.

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