Ingredients
cooking spray
½cupall-purpose flour
½cupyellow cornmeal
2tbspsugar
1tspbaking powder
1tspkosher salt
¼tspbaking soda
1egg,large
1½cupssour cream
2cupscorn kernels
Preparation
Preheat oven to 425 degrees F. Coat a 12-cup muffin tin with cooking spray. Set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
Make a well in the center of the flour mixture. In the well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated.
Spoon batter into prepared muffin pan. Bake until tops have browned for about 17 to 20 minutes.
Let stand 5 minutes in pan; turn out onto a cooling rack.
Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.
