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Creamy corn muffins


great served with chili

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  • 1/2 c yellow cornmeal
  • 1/2 c flour
  • 2 t baking powder
  • 2 t sugar
  • 1/2 t kosher salt
  • 1 can creamed corn (8 1/4 oz)
  • 1 c sour cream
  • 1/2 c vegetable oil
  • 2 eggs



Step 1

preheat oven to 400
coat 2 mini muffin pans with nonstick spray
combine cornmeal, flour, baking powder, sugar and salt in a med bowl
whisk corn, sour cream, oil and eggs together in large bowl.
add dry ingredients and stir until just blended
pour batter into prepared pans, staggering them so they bake evenly
place pans on baking sheet to catch any overflow and bake 15-20 mins
cool in pans 5-10 mins and remove

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