SOUR CREAM CORN MUFFINS
Growing up in the north we ate corn muffins vs corn bread. I love them both, but when we are tailgating these muffins are easy to make ahead and take. Great when served with a nice bowlful of Cincinnati Chili.
Provided by Marsha Gardner
Categories Muffins
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425-degrees. Place a heavy 12-cup muffin tin in the oven.
- 2. In a large mixing bowl combine, flour, cornmeal, baking powder, sugar and salt. Add the egg, 1/4 cup of the bacon fat, buttermilk and sour cream. Beat until smooth.
- 3. Remove muffin tin from oven, spray the sides and bottoms of with vegetable cooking spray, and add the 1/2 teaspoon bacon fat to each cup. Sprinkle some cornmeal, about 1/4 teaspoon, into each cup.
- 4. Spoon 1/4 cup batter into to each cup and bake for 15 minutes or until golden brown and the muffins are pulling away from the sides of the tin.
- 5. VARIATION: You may use a cast iron skillet, bake 18-20 minutes.
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