A quick variation on a more traditional corn muffin recipe resulted in these soft, tasty treats! A perfect addition to dinner. I made a small batch – this yielded four muffins with just a little batter left over, which I used to make a crust on a fish recipe I’ll post later!
1/3 cup gluten free blue corn flour
4 tbs sugar
1/4 cup sour cream
1/4 cup creamed corn (I saved the remainder of the can of creamed corn as a side dish for dinner)
1 tsp baking powder – gluten free
pinch of salt
1/8 cup butter
Heat the over to 450 and put muffin wrappers in muffin tin.
In a medium sized bowl, mix together butter and sugar until combined. Add the egg and whisk. Pour in sour cream and creamed corn. Stir, then add the flour, salt (if desired) and baking powder. Pour into muffin wrappers.
Bake for 15 minutes, or until a toothpick comes out clean. These are very soft, so best eaten with a fork rather than by hand, sort of like spoon cornbread but not quite that soft. Very delicious with a little butter and honey on top!