Sour Cream and Green Onion Corn Muffins

1 c. flour

1 c. cornmeal

1/4 c. sugar

2 t. baking powder

1 1/2 t. salt

1/2 t. baking soda

3 grinds fresh black pepper

1 c. sour cream

2 eggs

1/4 c butter, melted and cooled

1 1/2 c. frozen corn kernels, thawed and drained

4 green onions, white and light green parts, sliced


Combine first 7 ingredients in a large bowl.  Whisk together the sour cream, eggs and butter in a small bowl.  Add to dry ingredients mixing just until combined.  Fold in the corn and onions.  Place into a 12 cup muffin pan that has been fitted with muffin papers.  Bake in a preheated 425* oven for 15-20 minutes or until golden brown and a skewer inserted removes cleanly.