Sour Cream Corn Muffins

1. 1

   Place an iron muffin pan (8 muffins or sticks) in the oven and heat the oven to 450u00b0.

2. 2

   While the pan is heating up, measure cornmeal into a roomy bowl.

3. 3

   Add the sour cream and egg and beat thoroughly.

4. 4

   Add the salt, baking soda, baking powder, sugar and melted butter.

5. 5

   Beat again.

6. 6

   Remove the pan from the oven and put 1/2 teaspoon of the shortening in each mold.

7. 7

   Spoon cornmeal batter into the molds, filling them 2/3 full.

8. 8

   The pan should be so hot that the grease sizzles when you add the batter.

9. 9

   Bake until golden brown, about 20 minutes (use 2 eggs for really light muffins).

* Per serving · 4 servings · Values may vary.

No additional tips available.