Corn Muffins

By ret1958

Ingredients

• 2 eggs
• 1/2 cup vegetable oil
• 1 cup sour cream
• 1 can creamed corn
• 1/2 cup yellow cornmeal
• 1/2 all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 tablespoons butter - melted

Preparation

Step 1

Preheat to 425.
Place a shelf in the upper third of oven.
Spray mini-muffin pan with non stick spray.
Beat eggs and oil until foamy, about 2 minutes.
Whish in sour cream and creamed corn until well combined.
The sour cream and corn make the cornbread extremely moist.
Stir in dry ingreadients.
Stir just until blended but not too much. Overmixing lessens doming and toughens the texture.
Put batter into a container with a pour spout.
Pour batter immediately into prepared pans, staggering them so they bake evenly.
Bake 10 minutes, reduce heat to 375 and bake an additional 15 minutes.
Remove from oven and cool on rack while muffins are still in pan.
Brush tops with butter for ashine and flavor.