Crunchy Sweet Corn Muffins

I like there to be a little crunch in my corn muffins. By using a small amount of polenta or coarse grind cornmeal added to the regular cornmeal you get out of a box of Albers, you achieve a crunch in the muffin, which I think is just perfect.

• Ready In: 25 mins
• Yields: 15 muffins

Ingredients

• 1 3⁄4 cups cornmeal
• 1⁄2 cup  dry polenta (coarse-grind cornmeal)
• 1  cup all-purpose flour
• 3  teaspoons baking powder
• 1  cup sugar
• 1⁄2 teaspoon salt
• 1  cup milk
• 1⁄3 cup sour cream
• 1  egg, beaten
• 1  cup butter, softened
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350°F.
2. Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
3. Mix all dry ingredients well.
4. Beat together, milk, sour cream, egg, softened butter and vanilla extract.
5. Mix in dry ingredients.
6. Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
7. Bake until lightly browned on the edges, about 20-25 minutes in my oven.