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.
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
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.