Very Moist Corn Muffins

Last year for Christmas I made a great corn pudding, sort of a blend between pudding and cornbread. The recipe was wonderful and everyone loved it, the only problem is I cannot find the recipe. I have looked high and low and I'm absolutely clueless as to where it came from or where I put it. I have looked through the hundred plus cookbooks I own and yielded no results-- Oh well. On the bright side though, I found this one in the process and after I made a few changes, I was very pleasantly surprised. Putting a small dollop of sour cream on top made them very moist. And yes, this time I have saved the recipe...I knew this blog would come in handy for something! :)



Very Moist Corn Muffins

1/2 cup flour
1/2 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
2 cups frozen corn
1/2 cup sour cream for topping

Preheat oven to 400 F

1. Butter or line 12 muffin cups.

2. Combine all dry ingredients in a medium bowl.

3. Add corn, egg, and 1- 1/2 cups sour cream and whisk until just combined. Do not over mix.

4. Dividing evenly, spoon batter into muffin cups. Top each muffin with about a teaspoon of sour cream. Bake until lightly browned, about 20-25 minutes. Allow muffins to cool in pan for 5 minutes, then turn out and cool on a rack.