Aaronson corn muffins

Yield: 1 servings

Measure Ingredient
1⅓ cup Flour
⅔ cup Cornmeal
½ cup Sugar
3 teaspoons Baking powder
½ teaspoon Baking soda
pinch Salt
1 cup Sour cream
3 X-lg eggs
5 tablespoons Butter; melted
12 ounces Can Green Gian Mexicorn;optl
½ cup Bacon; coarsely chopped
Cupcake papers

SUSAN AARONSON PSTT79C

I like to add the Mexicorn and bacon to this recipe. It certainly does enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers.

Whisk the dry ingredients together, throughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended. Make a well in the dry ingredients, pour in cream/butter/egg mixture and if you're adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX. Spoon the mixture into the lined muffin tins, filling them evenly, about ¾ full. Bake for 20-25 minutes, testing until a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not. Enjoy.......Susan MM Format Norma Wrenn npxr56b

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