Description
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It’s a keeper!
Ingredients
- 1 cup milk
- ½ cup sour cream
- ¼ cup butter, melted
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup chopped whole kernel corn
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk
- sour cream
- butter
- and egg together in a large mixing bowl until smooth; add flour
- cornmeal
- chopped corn
- sugar
- baking powder
- baking soda
- and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 12