I love corn muffins. I honestly could eat my weight in them. Seriously, I love them that much! But I am picky about my corn muffins... I do not like them to have actual corn kernels in them. I know, I know, that may sound silly and even sacrilegious to some, but it's the truth....and I'm all about baring my soul here!! The only corn I want in my muffins is in the corn meal! lol If you must have kernels in your corn muffins, go ahead and add them, it's not going to hurt these at all. These muffins were extremely easy to make. They were good, but lacked a bit of "something". I can't pinpoint the exact thing...maybe a little bit more sugar to help sweeten them up a bit? I'm not sure...But what I am sure of is this: Slap a little butter them and drizzle them with some honey....and they are HEAVEN!
Sour Cream Corn Muffins
Recipe Courtesy of Land O Lakes
1/4 cup butter, softened
3 Tablespoons sugar (I would use 4 if I made these again)
1/2 cup sour cream
1/2 cup milk
2/3 cup yellow cornmeal
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 425 degrees.
Combine butter and sugar in a bowl of a standing mixer. Beat at medium speed, scraping down side of bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Slowly add all remaining ingredients. Reduce speed to low; beat just until mixed.
Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15-18 minutes or until golden brown. Enjoy!