Corny Corn Muffins

Name: Corny Corn Muffins
Yield: yields 12 muffins
Ingredients: 1 cup self-rising cornmeal mix; 3/4 cup self-rising flour; 1/2 cup vegetable oil; 1 cup white creamed corn, fresh if possible, or frozen; 2 eggs; 1 cup sour cream; 2 tablespoons sugar

December 14, 2011

In the restaurant, we serve our guests hot cheese biscuits and hoecake cornbread at lunchtime, but at dinner we swap out the hoecakes for these wonderful melt-in-your-mouth corn muffins.

Recipe information

Yield
yields 12 muffins

Ingredients

1 cup self-rising cornmeal mix

3/4 cup self-rising flour

1/2 cup vegetable oil

1 cup white creamed corn, fresh if possible, or frozen

2 eggs

1 cup sour cream

2 tablespoons sugar

Preparation

Preheat oven to 375 degrees and grease a 12-cup muffin tin. (If you like a crispy edge around your muffins, preheat the tin in the oven until the grease is very hot.) Combine all ingredients and stir until moistened. Fill the muffin cups with batter and bake for 20 minutes or until golden brown.

Paula Deen's Kitchen Classics

TagsMuffin Pastries Cornmeal Flour Side Dinner Baking Cookbooks

Recipe notes

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