Serving Size / Yield
- ⅓ cup Butter, melted
- 1 Container Sour Cream, 8 ounces
- 2 Large Eggs, lightly beaten
- 1 can Creamed Corn
- 1 cup Self Rising White Cornmeal Mix
Start by preheating the oven to 400 degrees.
Butter your muffin tin or use paper cups.
In a bowl, whisk together sour cream, eggs, and creamed corn.
Add in 1 cup cornmeal mix and whisk just until mixed.
Now add in melted butter and continue whisking.
Pour the mixture evenly into muffin tins.
Bake for 30 minutes or until golden brown.