Double-corn muffins with sour cream and chives
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached all-purpose flour |
| 1 | cup | Yellow cornmeal - preferably stone-ground |
| ¼ | cup | Sugar |
| 2½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Sour cream - at room temperature |
| 1 | cup | Well-drained canned or thawed frozen corn kernels* |
| 6 | tablespoons | Unsalted butter - melted and cooled to room temp |
| ¼ | cup | Minced fresh chives (about 1 large bunch) |
Directions
* For muffins like these, frozen corn actually yields better and more visible results than fresh corn.
Preheat the oven to 400F. Grease 9 cups of a muffin tin. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, soda and salt. In a medium bowl, whisk together the sour cream, corn, butter, and chives. Stir the sour cream mixture into the cornmeal mixture until just combined; do not overmix. Spoon the batter into the prepared muffin cups, dividing it evenly. Bake about 25 minutes, until the muffins are puffed, golden and crunchy. Cool in the pan on a rack for 5 minutes. Serve warm.
Makes 9 large muffins. Source: Cooking for the Weekend From: Michelle Bass Date: 25 Jan 94
From: Gail Shipp Date: 09-20-94