This was my second try at these, the first time they were good, this time they were even better!
Here’s the original recipe I used. (Makes 12 Large Muffins)
Preheat Oven to 400 degrees!
Dry Ingredients
- 1 1/2 Cups Flour
- 1 1/4 Cups Cornmeal
- 1/4+ Cup Sugar
- 2 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 2 1/4 tsp Kosher Salt
- 1 1/2 tsp Black Pepper
Wet Ingredients
- 2 Cups Kernel Corn Approx. (Reserve a couple Tbsp for Topping)
- 2 Large Eggs + 1 Yolk
- 3/4 Cup Sour Cream
- 2/3 Cup Milk
- 1/2 Cup Oil or Butter
Mix Dry, Mix Wet, Combine & Mix just as needed. Scoop or spoon into muffin pan. Top with Coarse Salt and the remaining corn. Bake 10 minutes, then rotate pan and continue baking another 10 minutes. Remove and cool on rack. Serve hot with butter or preferred topping.
I made some slight changes to the recipe and they worked out really good!
- 3/4 tsp Red Chili Flakes were added to dry mix
- 1/3 Cup Approx. diced precooked Bacon Fat Bits were added to dry mix
- Substituted Oil or Butter with bacon grease (Leftover from Bacon Fat Bits)
- Substituted 2 Cups Kernel Corn with 1 Can.
Precook the Bacon Fat Bits, save the grease for use in Wet Mix.
Mix dry and wet then combine!
Into the oven! 20 minutes at 400 degrees.
Damn! These were good!