Corn Muffins With Creamed Corn And Sour Cream
There's nothing quite like the sweet taste of cornbread, but if you want to take it to the next level, try making corn muffins with creamed corn and sour cream. These muffins are perfect as a side dish for any meal or as a snack on their own. In this article, we'll walk you through the steps to make these delicious muffins from scratch.
Ingredients
Before we get started, let's go over the ingredients you'll need to make corn muffins with creamed corn and sour cream:
- 1 cup of all-purpose flour
- 1 cup of yellow cornmeal
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 can of creamed corn (14.75 ounces)
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1/4 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 2 large eggs
Directions
Now that you have your ingredients, let's get started on making these scrumptious corn muffins with creamed corn and sour cream!
1. Preheat your oven to 400°F (205°C).
Before you begin mixing your ingredients, you'll need to preheat your oven so that it's ready to go when the muffin batter is done.
2. Mix together the dry ingredients.
In a large mixing bowl, sift together 1 cup of all-purpose flour, 1 cup of yellow cornmeal, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Once these ingredients are thoroughly mixed together, set the bowl aside.
3. Mix together the wet ingredients.
In a separate mixing bowl, combine 1 can of creamed corn, 1/2 cup of sour cream, 1/2 cup of milk, 1/4 cup of butter (melted), 1/4 cup of granulated sugar, and 2 large eggs. Whisk these ingredients together until they are fully combined.
4. Combine the wet and dry ingredients.
Slowly pour the wet ingredients into the dry ingredients, and stir with a wooden spoon until they are just combined. Be careful not to overmix the batter, as this can result in tough muffins.
5. Pour the batter into a muffin tin.
Grease a muffin tin with non-stick cooking spray or use paper muffin cups. Spoon the batter into the muffin cups, filling each cup about 2/3 of the way full.
6. Bake the muffins.
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool.
Once the muffins are done baking, remove the muffin tin from the oven and let it cool for a few minutes. Then, remove the muffins from the tin and let them cool on a wire rack for about 10 minutes before serving.
Conclusion
Corn muffins with creamed corn and sour cream are a delicious and easy-to-make side dish that pairs well with any meal. By following these simple steps, you can create soft and fluffy muffins that are sure to impress your family and friends. So the next time you're in the mood for some tasty cornbread, give this recipe a try!