1 cup flour
1 cup cornmeal
1 tbsp. baking powder
6 tbsp. butter, melted
1/2 cup sour cream
1/2 cup milk
1 cup creamed corn (from a 14.75 oz. can)
1/4 cup sugar
1/2 tsp. salt
Preheat oven to 375 degrees F. Coat muffin pans with cooking spray.
Combine butter and sugar. Stir in milk, sour cream, and creamed corn. Add the rest of the dry ingredients. Blend to incorporate.
Using an ice cream scoop, place the batter into 12 muffin cups. Bake for about 15 minutes or until a toothpick comes out with faint remnants of batter (I find that a dry toothpick indicates over baking, resulting in dry cornbread). Mine comes out perfect at 16 minutes.