Sour Cream Corn Muffins
1 cyellow cornmeal
1/2 call purpose flour
2 tspbaking powder
1 tspkosher salt
1/4 cplus 2 tablespoons melted bacon fat
1 csour cream
·additional cornmeal for the muffin tins.
How to Make Sour Cream Corn Muffins
- Preheat oven to 425-degrees.
Place a heavy 12-cup muffin tin in the oven.
- In a large mixing bowl combine, flour, cornmeal, baking powder, sugar and salt. Add the egg, 1/4 cup of the bacon fat, buttermilk and sour cream. Beat until smooth.
- Remove muffin tin from oven, spray the sides and bottoms of with vegetable cooking spray, and add the 1/2 teaspoon bacon fat to each cup. Sprinkle some cornmeal, about 1/4 teaspoon, into each cup.
- Spoon 1/4 cup batter into to each cup and bake for 15 minutes or until golden brown and the muffins are pulling away from the sides of the tin.
You may use a cast iron skillet, bake 18-20 minutes.