Saturday, October 01, 2011

Corn Muffins with Green Onions and Sour Cream from Epicurious

I made these today for a morning tailgate. They were very good, but I made a few changes.

1 cup unbleached all purpose flour
1 cup yellow cornmeal mix
1/4 cup sugar (I omitted this)
1 teaspoons baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1 tsp chili powder
1/4 tsp cayenne
1/4 tsp garlic powder
1/2 teaspoon ground black pepper
1 cup sour cream
1/2 cup milk
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

Preheat oven to 425°F. Line 18 1/3-cup muffin cups with paper liners. Combine first dry ingredients in large bowl. Whisk sour cream, eggs, milk 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 12 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

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