Name: Corn Muffins with Green Onions and Sour Cream
Yield: Makes 12 muffins
Ingredients: 1 cup unbleached all purpose flour; 1 cup yellow cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1 1/2 teaspoons salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground black pepper; 1 cup sour cream; 2 large eggs; 1/4 cup (1/2 stick) unsalted butter, melted, cooled; 1 1/2 cups frozen corn kernels, thawed, drained; 1 cup chopped green onions

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 and the New England Sausage, Apple and Dried Cranberry Stuffing

Recipe information

Yield
Makes 12 muffins

Ingredients

1 cup unbleached all purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon baking soda

1/2 teaspoon ground black pepper

1 cup sour cream

2 large eggs

1/4 cup (1/2 stick) unsalted butter, melted, cooled

1 1/2 cups frozen corn kernels, thawed, drained

1 cup chopped green onions

Preparation

Step 1
Preheat 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.
Step 2
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.)

TagsMuffin Pastries Cornmeal Flour Sour Cream Dairy Corn Vegetable Scallion Onion Root Vegetable Side Lunch Dinner Vegetarian Nut Free Make Ahead Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes