These corn bread muffins will impress the harshest critic and are so easy to make. They are a perfect compliment to many meals from soups to holiday feasts. Using other corn is just not the same as Larry’s Small Batch for this recipe.
Ingredients:
- 2 tablespoons butter, melted
- 1/3 cup brown sugar
- 1 egg
- 1 pack of corn muffin mix (Jiffy)
- ½ teaspoon sea salt
- 1 package (16 oz) of Larry’s Small Batch Sweet Corn, defrosted
- ½ cup sour cream
Directions:
- Preheat oven to 375 degree and grease muffin tray with butter (or use muffin papers). You could also use a small square or rectangular bread pan.
- Combine all ingredients in order in a large bowl mixing as you go with a wooden spoon.
- Spoon mixture into the muffin tray (or bread pan) without over filling.
- Bake in oven for 30-35 minutes or until a toothpick or knife inserted in the center comes out clean.