Corn Muffins with Green Onions and Sour Cream

4.1(60)

Corn kernels, cornmeal and sour cream combine in this very easy recipe, resulting in tender muffins with great corn flavor. These are extra good with the [Apricot-glazed Turkey with Gravy](/recipes/recipe_views/views/2602) and the [New England Sausage, Apple and Dried Cranberry Stuffing](/recipes/recipe_views/views/812)

by Epicurious·published 2004-08-20

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Servings

Makes 12 muffins

Total time

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Calories / serving

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Ingredients (12)

serves

1 cup unbleached all purpose flourunbleached-all-purpose-flour
1 cup yellow cornmealcornmeal
1/4 cup sugarsugar
2 teaspoons baking powderbaking-powder
1 1/2 teaspoons saltsalt
1/2 teaspoon baking sodabaking-soda
1/2 teaspoon ground black pepperpepper
1 cup sour creamsour-cream
2 large eggsegg
1/4 cup (1/2 stick) unsalted butter, melted, cooledbutter
1 1/2 cups frozen corn kernels, thawed, drainedcorn
1 cup chopped green onionsscallion

Instructions (2 steps)

01Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.
02Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

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