Email to Thomas Family      

Recipe Categories: PLThomas's HOME PAGEAmerica39sTestKitchen AmericanHeartAssoc APPETIZERS babysnacks BEVERAGES BobofQVC BREAD BREAKFAST CAKESandPIES caliving CANDY CASSEROLES ChiliRecipestotry ChristinaFerrare COOKIES CookingLight CROCKPOT DESSERTS EGGS EllieKrieger ETHNIC FISHandSEAFOOD FRUIT Giada GlutenFreeNutFree HealthyEating HealthyRecipes INAGARTENRECIPESTOTRY innkeepers JessicaSRecipes LowCarb LowCarbLowSugar LOWFAT MARINADES Martha39s MEATS MelissaD Oprah39sGuests Oprahcom PamperedChef PASTA PASTRIES PioneerWomen PIZZA POULTRY PressureCooker RICE SALADandDRESSING SamtheCookingGuy SANDWICHES SAUCES ScottoFamilyRecipes SNACKS SOUPSandSTEWS tempfileprintthis TheGreatPaula TrishaYearwood TylerFlorence VEGETABLES VEGETARIAN WeightWatchers WholeFoods WithSpirits WVrecipes

Corny Corn Muffins




Source of Recipe


Paula Deen


Recipe Introduction


Yields 12 Muffins


List of Ingredients




1 cup self-rising cornmeal mix
3/4 cup self-rising flour
1/2 cup vegetable oil
1 cup white creamed corn, fresh if possible, or frozen
2 eggs
1 cup sour cream
2 tablespoons sugar

Preheat oven to 375 degrees and grease a 12-cup muffin tin. (If you like a crispy edge around your muffins, preheat the tin in the oven until the grease is very hot.) Combine all ingredients and stir until moistened. Fill the muffin cups with batter and bake for 20 minutes or until golden brown.

Recipe