These are some tasty corn muffins. They're moist and pleasantly dense thanks to an ingredient list that includes creamed corn and sour cream. These two items also create a great tangy flavor. Sharp cheddar and scallions are thrown in for flavor. Sprinkling some of the cheese on top of the batter makes for a crisp and cheesy muffin crown.
The recipe comes from Cooking Light magazine, circa 2007. I mentioned them on my blog way back then, but didn't make them a second time until last weekend. Wow, I'm really glad I did. They are quite low in calories for all the deliciousness, and the extras reheated perfectly in a low oven. You'll definitely eat two of them, and you'll want to eat more. They made a great side dish for smoked pulled pork. If you're looking for something a little more interesting than the traditional corn bread, this is definitely it!
Freeze any leftovers. Defrost them at room temperature, then reheat in a 250 to 300 degree oven for about 10 minutes.
2/3 cup white whole wheat flour (85 g)
½ cup yellow cornmeal (65 g)
1 tablespoon sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
1 large egg
1 (8.75-ounce) can cream-style corn
½ cup reduced fat sour cream
Dash of cayenne pepper or hot sauce
¾ cup grated sharp cheddar cheese (about 3 ounces)
1/3 cup thinly sliced scallions
Preheat oven to 375F. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Set aside.
In another large bowl, whisk the egg. Add corn, sour cream and cayenne and stir to combine. Stir in a scant ½ cup of the cheese and the scallions. Add to flour mixture and stir until just moistened.