Ingredients
- 1 cup self-rising cornmeal
- 3/4 cup self-rising flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegetable oil
- 2 eggs
- 1 (8-ounce) container sour cream
- 1 (8-ounce) can cream-style corn
Directions
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin.
In a large bowl, stir together the cornmeal, flour, salt, and cayenne. In another bowl, beat together the oil, eggs, and sour cream until well blended. Add the corn mixture to the flour and stir until just mixed.
Pour the batter into the prepared muffin tins about 2/3 full. Bake until golden brown, about 18 minutes.
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By mercymay24
Huntsville, AL
on October 05, 2012
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I'm not a fan of sweet cornbread, so these are perfect for me. Soooo good and super moist. My husband and son love them too.
By sashakitty
San Jose, CA
on September 03, 2012
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Great corn bread recipe- not sweet! This is the way I like corn bread, moist and not sweet. It really complements the main dish you serve with it. My husband is from the south, and he won't eat corn bread with sugar in it - he say's that the way it's made in the north! So after many years of marriage I have really come to like the corn bread without sugar. The creamed corn adds moisture, and the cayenne a bit of heat. Great recipe!
By Chef #873478
Waukesha, 53188
on August 16, 2012
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For those of you who think yellow cormeal looks unappetizing use the
white cornmeal. It's a no brainer!!
Read all 24 reviews