Dot's Corn Muffins Recipe
- 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
- 1. In a 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. Yield: 8 muffins.
1 each: 147 calories, 6g fat (4g saturated fat), 47mg cholesterol, 249mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 3g protein.
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!"