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Ingredients

1 cup milk ½ cup sour cream ¼ cup butter, melted 1 egg, lightly beaten 1 cup all-purpose flour 1 cup cornmeal 1 cup chopped whole kernel corn 2 tablespoons white sugar ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup shredded Cheddar cheese

Nutrition Info

189.1 calories carbohydrate: 23.1 g cholesterol: 36.5 mg fat: 8.7 g fiber: 1.1 g protein: 5 g saturatedFat: 5.1 g servingSize: - sodium: 248.3 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth, add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened, fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

12 muffins

This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!