Uncle Bubba's Corn Muffins
photo by ttaylor900
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup self-rising yellow cornmeal
- 3⁄4 cup self-rising flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper (optional)
- 1⁄2 cup vegetable oil
- 2 eggs
- 1 cup sour cream
- 8 ounces cream-style corn
directions
- Preheat oven to 375°
- Grease 12-cup muffin tin.
- In a large bowl, stir together the cornmeal, flour, salt, and cayenne, if using.
- In another bowl, beat together the vegetable oil, eggs, and sour cream until well blended.
- Stir in the corn.
- Add the corn mixture to the flour and stir until just mixed.
- Pour the batter into the prepared muffin tin.
- Bake for 18 to 22 minutes, until golden brown.
- 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.
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Reviews
-
I made these to serve with Poblano Chicken Chowder (recipe #209955) 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.
RECIPE SUBMITTED BY
Queen Puff
Chocowinity, North Carolina