Uncle Bubba's Corn Muffins

Queen Puff's Note:

My husband and I had the pleasure of going to Uncle Bubba's Oyster House in Savannah, Georgia, a few months ago and they served these wonderful corn muffins. I haven't made them yet but I had to post them here for safekeeping.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1 cup self-rising yellow cornmeal
• ¾ cup self-rising flour
• ½ teaspoon salt
• ½ teaspoon cayenne pepper (optional)
• ½ cup vegetable oil
• 2 eggs
• 1 cup sour cream
• 8 ounces cream-style corn

Directions:

1. Preheat oven to 375°
2. Grease 12-cup muffin tin.
3. In a large bowl, stir together the cornmeal, flour, salt, and cayenne, if using.
4. In another bowl, beat together the vegetable oil, eggs, and sour cream until well blended.
5. Stir in the corn.
6. Add the corn mixture to the flour and stir until just mixed.
7. Pour the batter into the prepared muffin tin.
8. Bake for 18 to 22 minutes, until golden brown.
9. Tip: If you can't find self-rising cornmeal, use 3/4 cup plus 3 tablespoons regular cornmeal plus 1 tablespoon baking powder. Increase the salt to 1 teaspoon. If you can't find the self-rising flour, use 3/ cup all-purpose flour plus 1 and 1/8 teaspoons baking powder.

Reviews

[JPsBarbie]

These turned out beautifully. They held together and didn't crumble as corn muffins tend to. Unfortunately the family prefers a sweet corn muffin and not savory. I may make them again because the texture was so nice but maybe with a bit of sugar or even honey added.

[Luby Luby Luby]

I made these to serve with Poblano Chicken Chowder (Poblano Chicken Chowder) and both my husband & I enjoyed them very much. They were the perfect pairing with the chowder. I did reduce the cayenne pepper to about 1/8 teaspoon as I thought 1/2 teaspoon might be a bit much. I used buttermilk self-rising cornmeal and loved the little "tartness" from it and the sour cream.