Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons salted butter (, melted and cooled)
  • ¼ cup milk
  • 1 large egg
  • 2 tablespoons sour cream
  • ¼ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons corn

Instruction

  • Heat oven to 400 F (200 C).
  • In a medium sized bowl, whisk together the melted butter, milk, egg, and sour cream with a spoon until well blended.
  • In a separate bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • Add the cornmeal mixture to the milk mixture and stir just until the flour is moistened. Do not overmix.
  • Gently stir in the corn.
  • Grease or butter 4 to 6 muffin wells in a muffin pan or line with paper liners. Divide the batter evenly between the cups, filling each about ⅔ of the way full.
  • Bake the muffins until firm to the touch, lightly golden in color, and when a toothpick or the tip of a sharp knife inserted into the center comes out clean, about 18-20 minutes.
  • Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and enjoy warm or at room temperature.