Title: Double-Corn Muffins with Sour Cream and Chives
Categories: Bread Vegetable
Yield: 1 Servings

1	c	Unbleached all-purpose flour
1	c	Yellow cornmeal - preferably stone-ground
1/4	c	Sugar
2 1/2	ts	Baking powder
1/4	ts	Baking soda
1/2	ts	Salt
1	c	Sour cream - at room temperature
1	c	Well-drained canned or thawed frozen corn kernels*
6	tb	Unsalted butter - melted and cooled to room tempee
1/4	c	Minced fresh chives (about 1 large bunch)

* For muffins like these, frozen corn actually yields better and more visible results than fresh corn.

Preheat the oven to 400F. Grease 9 cups of a muffin tin. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, soda and salt. In a medium bowl, whisk together the sour cream, corn, butter, and chives. Stir the sour cream mixture into the cornmeal mixture until just combined; do not overmix. Spoon the batter into the prepared muffin cups, dividing it evenly. Bake about 25 minutes, until the muffins are puffed, golden and crunchy. Cool in the pan on a rack for 5 minutes. Serve warm.

Makes 9 large muffins. Source: Cooking for the Weekend

From: MICHELLE BASS

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