| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Unbleached all purpose flour |
| 1 |
c |
Yellow cornmeal |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Ground black pepper |
| 1 |
c |
Sour cream |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Unsalted butter; melted, cooled (1/2 |
|
|
; stick) |
| 1 1/2 |
c |
Frozen corn kernels; thawed, drained |
| 1 |
c |
Chopped green onions |
INSTRUCTIONS
Preheat oven to 425F. 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.
Divide 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.)
Makes 12 muffins.
Bon Appetit November 1994
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