Ingredients
12
12 servings
- •1 cup milk
- •½ cup sour cream
- •¼ cup butter, melted
- •1 egg, lightly beaten
- •1 cup all-purpose flour
- •1 cup cornmeal
- •1 cup chopped whole kernel corn
- •2 tablespoons white sugar
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •½ cup shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutritional Facts
Per 12 servings
- Calories: 189
- Carbohydrate: 23g
- Fat: 9g
- Fiber: 1g
- Protein: 5g
- Sugar: 4g
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