This recipe is based on my sister’s sour cream cornbread recipe. For dinner tonight, we enjoyed some of the produce from this week’s market basket—purple-hull peas, Fried Okra and Green Tomatoes, Grilled Corn on the Cob, and Mashed Potatoes. The corn muffins were a yummy addition. The sour cream makes these very moist and adds a tanginess to the batter. This makes enough for 15 to 18 muffins. Come fall, I’ll serve these with black bean soup and chili. Enjoy!
2 cups self-rising cornmeal mix
1 tsp. baking powder
16 oz. sour cream
1/2 cup butter, melted
4 oz. colby-Jack cheese, shredded
2 green onions, chopped
Corn kernels cut from 1 ear of corn
1. Combine cornmeal mix and baking powder. Stir in sour cream and remaining ingredients. Scoop batter into lightly greased muffin pans.
2. Bake at 400° for 25 minutes or until done.