Corn Muffins

For those days when you’d rather have muffins. These are nice and smooth with a great corn taste. Perfect with dinner-sized salads. Recipe makes 12 muffins. NOTE: We don’t like really sweet muffins so these just have a hint of sweetness. If you like sweet muffins, increase sugar to 2 Tablespoons. 1 cup milk ½ cup sour cream ¼ cup butter, melted 1 egg, lightly beaten 1 cup all-purpose flour 1 cup cornmeal 2 teaspoons sugar ¼ cup honey ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Preheat oven to 400° F. Grease 12 muffin cups or line with paper or silicon muffin liners. Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth. Add flour, cornmeal, honey, sugar, baking powder, baking soda, and salt to the milk mixture. Whisk mixture until dry ingredients are moistened. Divide batter between 12 muffin cups. Bake at 400° F until a toothpick inserted into the center comes out clean, about 15 to 18 minutes. Cool for 10 minutes before removing from pan. Finish cooling on a wire rack.