Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 can (14.75 oz / 418g) creamed corn, undrained
  • 2 large (100g) eggs
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (60ml) sour cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a muffin tin with butter or line with paper liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until no lumps remain.
  3. In a medium bowl, whisk together the undrained creamed corn, eggs, melted butter, sour cream, and vanilla until smooth.
  4. Pour the wet mixture into the center of the dry ingredients and gently fold the batter from the bottom up using a silicone spatula; stop as soon as the last streak of flour disappears.
  5. Divide the batter evenly among 12 muffin cups, filling each approximately 3/4 full.
  6. Bake for 18–22 minutes until the tops are deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.