These from-scratch delights bake up extra tender and bursting with flavor, thanks to sour cream and fresh chives.
- 1 c. all-purpose flour
- 1 c. yellow corn meal
- 1/4 c. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. low-fat sour cream
- 2 eggs
- 1/4 c. butter melted
- 4 tbsp. chopped fresh chives
- 1/4 c. thawed frozen corn kernels
Heat oven to 400ºF. Coat 12 muffin cups with cooking spray.
In large bowl, combine flour, corn meal, sugar, baking powder, baking soda, and salt. In small bowl, whisk together sour cream, eggs, butter, and 3 Tbs. chives until blended.
Stir egg mixture into flour mixture until just combined. Stir in corn. Evenly divide among muffin cups; sprinkle tops with remaining chives.
Bake 15-20 min. or until toothpick inserted into centers comes out cleans. Cool 10 min. Transfer from pan to rack.