Cornbread Muffins With Creamed Corn And Sour Cream
Ingredients:
Here's what you'll need to make these delicious cornbread muffins:
- 1 cup of all-purpose flour
- 1 cup of yellow cornmeal
- 1 tablespoon of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of granulated sugar
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1/4 cup of unsalted butter, melted and cooled
- 1 can (14.75 ounces) of creamed corn
- 2 large eggs, lightly beaten
Instructions:
1. Preheat your oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with muffin cups.
2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the sour cream, milk, melted butter, creamed corn, and beaten eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the batter into the muffin cups, filling each about 3/4 of the way full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
7. Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
8. Serve warm or at room temperature.
Tips:
- Make sure your butter is cooled before adding it to the wet ingredients to prevent the eggs from scrambling.
- Do not overmix the batter or the muffins will come out dense and tough.
- To make the muffins even more flavorful, add some chopped jalapenos, cheddar cheese, or bacon bits.
Benefits of Creamed Corn and Sour Cream:
These muffins are not only delicious but also nutritious. Creamed corn is a good source of fiber, vitamin C, and potassium. It also adds moisture to the muffins, making them extra soft and fluffy. Sour cream is rich in calcium, phosphorus, and B vitamins. It gives the muffins a tangy flavor and helps keep them moist. Plus, both creamed corn and sour cream are low in fat and calories, making them a healthy choice for any meal.