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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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