Moist and golden, these muffins are quick to make and go well with almost any meal. They're especially good with a hot bowl of soup.—Dorothy Smith, El Dorado, Arkansas
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup (8 ounces) sour cream
- In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. In another bowl, beat egg and sour cream; stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 8 muffins.
Originally published as Dot's Corn Muffins in Taste of Home April/May 2002, p13
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