- 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.
Reviews for Dot's Corn Muffins
"Nothing special about these corn muffiins, but we enjoyed them. My grandson wanted corn in them, so I will stick with my own recipe."
"These are pretty good. I substituted Greek yogurt for the sour cream, turned out yummy! Thanks for the recipe!"
"These are the only corn muffins I will make. I am always getting compliments on them. I will usually make a double batch because they disappear before my chili is gone."
"Very easy to make. Very moist & not crumbly like most cornbread. I don't make cornbread often, but when I do, this will be the recipe I use from now on."
"These corn muffins are delicious! Moist and they did not fall apart. Will definitely make again!"
"Simple and quick. And they look delicious! I have them in recipe box."
"These were delicious! I've tried several different corn bread recipes, and this was the first my husband liked. We ate all 8 muffins at one meal. We'll have to exercise more restraint next time!"