Double-corn muffins with sour cream and chives

9 servings

Ingredients

Quantity Ingredient
1 cup Unbleached all-purpose flour
1 cup Yellow cornmeal - preferably stone-ground
¼ cup Sugar
2½ teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
1 cup Sour cream - at room temperature
1 cup Well-drained canned or thawed frozen corn kernels*
6 tablespoons Unsalted butter - melted and cooled to room temp
¼ cup Minced fresh chives (about 1 large bunch)

Directions

* For muffins like these, frozen corn actually yields better and more visible results than fresh corn.

Preheat the oven to 400F. Grease 9 cups of a muffin tin. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, soda and salt. In a medium bowl, whisk together the sour cream, corn, butter, and chives. Stir the sour cream mixture into the cornmeal mixture until just combined; do not overmix. Spoon the batter into the prepared muffin cups, dividing it evenly. Bake about 25 minutes, until the muffins are puffed, golden and crunchy. Cool in the pan on a rack for 5 minutes. Serve warm.

Makes 9 large muffins. Source: Cooking for the Weekend From: Michelle Bass Date: 25 Jan 94

From: Gail Shipp Date: 09-20-94

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