Corn Bread Muffins -my Take |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I combined a few different corn bread recipes from this site & others and ended up with this. My husband & I thoroughly enjoyed them so I figured I'd post -for future reference mainly. These are NON SWEET corn bread muffins -which is how my husband prefers them, but they do have a nice richness with the butter & sour cream. Read more . I did add 1 tsp of vanilla sugar, (sugar that's stored with a vanilla bean in it) because I was intrigued by the addition of vanilla like exhubby4sal's recipe had. The only problem is I don't think it made one bit of difference because they were not the least bit sweet -I may increase the amount later & if I like it I'll update the recipe. Ingredients:
1 cup all purpose flour |
1 cup cornmeal |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon vanilla sugar -optional (or more if want sweet) |
1 egg, lightly beaten |
1/2 cup sour cream |
1/4 cup butter, melted |
1/2 milk |
1 (15 1/4 ounce) can corn, drained w/ 2 tablespoons juice reserved |
Directions:
1. Combine all dry ingredients.
2. In separate bowl lightly beat egg, then add sour cream, milk & melted butter & whisk to combine.
3. Pour wet mixture into dry mixture & whisk until thoroughly combined.
4. Stir in corn & reserved juice.
5. Line muffin tin with muffin cups & lightly spray each with oil (Pam).
6. Pour batter about 3/4 full into cups.
7. Bake at 400 degrees for 20-22 minutes.
8. Cool on wire rack, but best served warm.
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