Ingredients
butter
½cupall purpose flour,spooned and leveled
½cupyellow cornmeal
2tbspsugar
1tspbaking powder
1tspsalt
¼tspbaking soda
1large egg
1½cupssour cream
1pkgcorn kernels,frozen
Preparation
Preheat oven to 425 degrees F, with rack in upper third. Butter 24 mini muffin cups; set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
Dividing evenly, spoon batter into prepared muffin pan. Bake for 10 to 15 minutes, until tops have browned and a toothpick inserted in the center of a muffin comes out clean.
Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
