Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sour Cream Corn Muffins




Source of Recipe


Internet


List of Ingredients




1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1 cup sour cream
2 eggs, slightly beaten
1/4 cup butter, melted



Recipe



Butter 12 muffin tins. In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda. In a small bowl, combine sour cream, beaten eggs, and melted butter; blend well. Add to dry ingredients and stir until evenly blended; do not overmix. Drop batter into prepared muffin tins and bake at 425 degrees, 25-30 minutes. Cool in pans for 5 minutes before removing. Serve hot.