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Sour Cream Corn Muffins with Cream-Style Corn


Corn Muffins

Sour Cream Corn Muffins

Image © Diana Rattray
These corn muffins are quick to prepare, and they're delicious with beans, greens, or chili. I keep some in the freezer for quick soup or bean meals.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 1/2 cups cornmeal
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar, more or less, optional
  • 8 ounces sour cream, light is fine
  • 1 can (approx. 15 ounces) cream-style corn
  • 3 large eggs
  • 1/4 cup milk
  • 4 tablespoons melted butter


Heat oven to 375°. Grease about 20 muffin cups.

In a bowl, combine the cornmeal, flour, baking powder and soda, salt, and sugar, if using.

In another bowl, whisk together the sour cream, corn, eggs, milk, and melted butter. Combine the two mixtures and stir until just blended.

Fill muffin cups about 3/4-full and bake for 18 to 20 minutes, until the muffins are firm and lightly browned.

Makes 18 to 24 muffins.


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