• Cooking Time:
  • Servings:
  • Preparation Time:


The sour cream in this batter creates a really moist muffin. Delish! I also love the whole kernels of corn. Mmmmm....


  • butter, room temperature, for pan
  • 1/2 cup all-purpose flour (spoon and leveled)
  • 1/2 cup yellow cornmeal
  • 2 Tbs. sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1 large egg
  • 1 1/2 cups sour cream
  • 1 package (10 ounces) frozen corn kernels, thawed and patted dry


  • Directions:
  • 1. Preheat oven to 425 degrees, with rack in upper third. Butter a 12 cup muffin pan and set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
  • 2. Make a well in the center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (don't overmix).
  • 3. Dividing evenly, and spoon batter into prepared muffin tin. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container for up to 2 days.
  • **If using mini-muffin cups, bake for 10-15 minutes.
  • recipe from Everyday Food Magazine

Categories: Bread  Christmas  Dessert  Dinner  Pudding 

Author Credit: Everyday Food Magazine

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