In the restaurant, we serve our guests hot cheese biscuits and hoecake cornbread at lunchtime, but at dinner we swap out the hoecakes for these wonderful melt-in-your-mouth corn muffins.
Recipe information
Yield
yields 12 muffins
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
Preparation
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.
