Serves: 5
Total Calories: 407
Butter 12 muffin tins. In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda. In a small bowl, combine sour cream, beaten eggs, and melted butter; blend well. Add to dry ingredients and stir until evenly blended; do not overmix. Drop batter into prepared muffin tins and bake at 425°, 25–30 minutes. Cool in pans for 5 minutes before removing. Serve hot.
This Sour Cream Corn Muffins recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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