Prep 5 mins
Cook 15 mins
Finally, a corn muffin that doesn't crumble into dust!
- 118.29 ml cornmeal
- 118.29 ml all-purpose flour
- 44.37 ml sugar
- 2.46 ml salt
- 2.46 ml baking soda
- 236.59 ml sour cream
- 1 egg
- Preheat oven to 400°F
- Grease muffin tin, Do not use muffin papers!
- Combine wet ingredients.
- In a separate bowl combine dry ingredients.
- Blend the two,put in muffin cups.
- Bake for 15-18 minutes until golden brown.
These muffins were super easy to throw together. I reduced the sugar by 1 tbsp as we like a less sweet muffin. Mine did not rise much, maybe I need to check my baking powder! But nevermind, they were great as they were.
Delicious corn muffins! So easy to make and just the right amount of sweetness. They popped right out of the muffin tin without any resistance and were nice and moist. Thank goodness we have some leftover for another meal. Made for Everyday is a Holiday tag, May, 2013.
Pammyowl, can I just say, that I love...love corn muffins and these are one of the best that I have tried on this site. Really enjoyed the flavor and texture of this delicious treat. These big beautiful muffins were the perfect side to serve with Jamacian Pot Roast and Rice & Peas. The muffins soaked up the spicy gravy perfectly. The dh & I each had a muffin as soon as they came out of the oven, slathered with butter because we couldn't help ourselves, they smelled so good and tasted even better. Thanks for sharing another winner my friend.