Directions:
- Preheat oven to 425°, with rack in upper third. Butter 24 mini muffin cups; set aside.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
- Dividing evenly, spoon batter into prepared muffin tin. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
- NOTE: Can also be made in a standard 12-cup muffin tin. Bake 15 to 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.04 Kcal (1152 kJ) | ||
| Calories from fat | 104.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.57g | 18% | |
|---|---|---|---|
| Cholesterol | 76.69mg | 26% | |
| Sodium | 746.16mg | 31% | |
| Potassium | 406.6mg | 9% | |
| Total Carbs | 36.21g | 12% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 8.14g | 16% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 186.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 191.33 Kcal (801 kJ) | ||
| Calories from fat | 72.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 18% | |
|---|---|---|---|
| Cholesterol | 53.35mg | 26% | |
| Sodium | 519.07mg | 31% | |
| Potassium | 282.85mg | 9% | |
| Total Carbs | 25.19g | 12% | |
| Sugars | 2.98g | 17% | |
| Dietary Fiber | 1.23g | 7% | |
| Protein | 5.66g | 16% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 5% | |
| Calcium | 129.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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