Corn Bread Muffins

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These muffins are so good!

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Chicago

Time needed

7-10 min preparation + 20 min cooking

Serving Size / Yield

12 muffins

Ingredients

  • 1 C. self-rising cornmeal
  • one 8-oz. carton sour cream
  • one 8.5-oz. can cream-style corn
  • 1/2 C. vegetable oil
  • 2 eggs, beaten

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Directions

Mix all ingredients together and bake in greased muffin tins at 400 degrees for 20 minutes.

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