Ingredients

The following ingredients have 4 Servings
  • ¼ cup canola or vegetable oil
  • 1 cup sour cream
  • 15 ounces canned creamed corn
  • 3 large eggs
  • ⅔ cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Instruction

  • Preheat the oven to 425 degrees F.
  • In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
  • In a large bowl, stir together the oil, sour cream, creamed corn and eggs until well combined. Stir the dry ingredients into the wet, just until combined.
  • Grease a 12-count muffin pan with nonstick cooking spray. Divide the batter evenly among the muffin cups; about 3/4 full.
  • Bake for 18-20 minutes or until the tops are domed and golden, and spring back when you lightly touch it.
  • Cool for 10 minutes, then serve warm with butter and honey.