There’s nothing better than some form of corn bread when you fix a pot of Navy Beans, (or any kind of beans for that matter), on a cold winter day…If you’re looking for straight up corn bread, not the sweet stuff, these are for you my friends…These moist muffins won’t disappoint!
Okay, the first thing you wanna do is preheat your oven to 400 degrees….then take some Crisco and grease the cups of a jumbo six count or standard 12 count muffin tin. Place the muffin tin in the preheated oven for five minutes while you mix up the muffins….
Now pour some self rising corn meal in a medium size bowl…it can be yellow or white; I use white.
Now pour in some canola oil, or any type of cooking oil you wanna use….
Now pour two slightly beaten egg yolks into the mix….
Now throw in some creamed corn…
Now add some sour cream…
Now whisk it all together…..almost there…..
Now grab the hot muffin tin that you forgot about in the oven, and pour the muffin mixture in the hot muffin tin cups. Bake in a 400 degree oven for about 35 minutes until the muffins are golden brown on top.
Oh please hurry up!!! I want to eat you!!!
Oh yeah……golden on top….
Crispy on the sides…..that’s why you poured the batter into a hot muffin tin, my friends….
Moist and full of corn…
Cindy @ My Country TablePrint
Corn filled, moist and soft on the inside, with a crispy outside describes these little gems…
- 1 cup self rising corn meal, white or yellow
- 1/2 cup cooking oil, (I use canola)
- 2 eggs, slightly beaten
- 1 cup sour cream
- 1 cup cream style corn
- Preheat oven to 400 degrees.
- Grease the cups of a 6 count jumbo or 12 count regular muffin tin with Crisco. Place the muffin tin in the preheated oven for 5 minutes while preparing the batter.
- Whisk all of the ingredients together in a bowl and divide the batter evenly between the muffin tin cups.
- Bake in the preheated oven for approximately 30 minutes until the muffins are golden brown on top.
- Serve hot!
- These muffins go great with navy or pinto beans, or hot with some butter and homemade jam.