Corn bread muffins -my take
From 99bordeaux 16 years ago
- 22 minutes to make
- Serves 6
I combined a few different corn bread recipes from this site & others and ended up with this. My husband & I thoroughly enjoyed them so I figured I'd post -for future reference mainly. These are NON SWEET corn bread muffins -which is how my husband prefers them, but they do have a nice richness with the butter & sour cream. Read more I did add 1 tsp of vanilla sugar, (sugar that's stored with a vanilla bean in it) because I was intrigued by the addition of vanilla like exhubby4sal's recipe had. The only problem is I don't think it made one bit of difference because they were not the least bit sweet -I may increase the amount later & if I like it I'll update the recipe. See less
Ingredients
- 1 cup all purpose flour shopping list
- 1 cup cornmeal shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon vanilla sugar -optional (or more if want sweet) shopping list
- 1 egg, lightly beaten shopping list
- 1/2 cup sour cream shopping list
- 1/4 cup butter, melted shopping list
- 1/2 milk shopping list
- 1 (15 1/4 ounce) can corn, drained w/ 2 tablespoons juice reserved shopping list
How to make it
- Combine all dry ingredients.
- In separate bowl lightly beat egg, then add sour cream, milk & melted butter & whisk to combine.
- Pour wet mixture into dry mixture & whisk until thoroughly combined.
- Stir in corn & reserved juice.
- Line muffin tin with muffin cups & lightly spray each with oil (Pam).
- Pour batter about 3/4 full into cups.
- Bake at 400 degrees for 20-22 minutes.
- Cool on wire rack, but best served warm.
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