Side Pannel
Sweet Corn Muffins
Sweet Corn Muffins
- Recipe Submitted by maryjosh on 07/24/2018
Ingredients List
- 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup Wayside Inn stone ground corn meal or other stone ground corn meal
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 large eggs I used extra large
- 3/4 cup sugar or honey
- 1/2 cup unsalted butter melted, (8 tablespoons)
- 3/4 cup sour cream
- 1/2 cup milk or cream
- 15 oz. can whole kernel corn drained
Directions
Preheat oven to 425°.
Combine flour, corn meal, baking powder and soda in medium-sized mixing bowl and set aside.
Whisk eggs and sugar (or honey) until very well combined.
Add butter, sour cream, milk and corn and whisk again to combine.
Add liquid mixture to dry mixture and stir until moistened.
Grease muffin tins.
Spoon corn mixture into prepared muffin tins to the top.
Bake at 425° for 5 minutes.
Reduce heat to 350° and bake an additional 13-18 minutes or until a toothpick inserted in center comes out clean.
Combine flour, corn meal, baking powder and soda in medium-sized mixing bowl and set aside.
Whisk eggs and sugar (or honey) until very well combined.
Add butter, sour cream, milk and corn and whisk again to combine.
Add liquid mixture to dry mixture and stir until moistened.
Grease muffin tins.
Spoon corn mixture into prepared muffin tins to the top.
Bake at 425° for 5 minutes.
Reduce heat to 350° and bake an additional 13-18 minutes or until a toothpick inserted in center comes out clean.
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