Ingredients:
1 cup self-rising cornmeal
3/4 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
2 eggs
1 (8-ounce) container sour cream
1 (8-ounce) can cream-style corn
Directions
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin.
In a large bowl, stir together the cornmeal, flour, salt, and cayenne. In another bowl, beat together the oil, eggs, and sour cream until well blended. Add the corn mixture to the flour and stir until just mixed.
Pour the batter into the prepared muffin tins about 2/3 full. Bake until golden brown, about 18 minutes.
Recipe courtesy Uncle Bubba
Servings: 12 muffins
Prep Time: 15 min
Cook Time: 18 min
Difficulty: Easy
Show: Paula's Best Dishes
Ratings for this Entry:
Submitted on September 9, 2009
This is similar to my moms corn pudding...this was delish!!!! So easy my 9yr and 10yr old niece and nephew made them.
Submitted on September 9, 2009
i loved this recipe. Very simple to make! Huge hit!!
