Friday, August 9, 2013

Corn Muffins

I've shared cornbread recipes before, but I'm a firm believer that I can't have too many cornbread recipes!

And thus, neither can you.

These muffins are moist (they stayed very moist and good for about 3 days) and puffed up perfectly in the muffin tin.

They're sweet - sweet cornbread is a requirement in our house - but not too sweet.  Just enough for balance.

Or something like that.

This is my go-to corn muffin recipe.  Not to be confused with my go-to cornbread recipe.

Go forth and make corn muffins for dinner.  Your family will thank you.

Corn Muffins
Adapted from Paula Deen

1 cup cornmeal
3/4 cup flour
1 1/4 tsp salt
1 T plus 1 tsp baking powder
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1/2 cup sugar
8 oz. sour cream
8 oz. can creamed corn

Whisk together the cornmeal, flour, salt and baking powder.  Add the remaining ingredients and stir until just combined.

Spray a 12-count muffin tin with nonstick spray.  Use an ice cream scoop to scoop the batter into the muffin tin.  Bake at 375 degrees 15-19 minutes, until the tops spring back when touched.  Don't brown the muffins, though, or they won't be as moist.  Serve warm with butter or serve at room temperature.

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