tender cornbread muffins

sisters in-law, jess & paige are visiting!

jess, especially, is always pulling out recipes here and there

and starting them on the spot.

love it! i'm finally cooking again...

we spent the day out on bainbridge island today,

probably the coldest seattle day this year!

but, chili is in the crockpot (recipe coming!)

and of course, you need cornbread.

or, kid-friendly muffins.

i just snagged one (pre-dinner).

i'm usually not dying over cornbread (too dry! cowboy grub, i'm talkin' to you!).

but these are moist with the sour cream (no butter, oil, or shortening!)

and i like the little corn kernels within...

i know they'll be scarfed up in no-time with or without the chili!

recipe from keeping up (again!)....

tender cornbread muffins

1/2 cup flour

1/2 cup cornmeal

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1 large egg

1 1/2 cups sour cream, regular or light

1 (10 oz) package frozen corn kernels, thawed and patted dry

stir together dry ingredients in a small bowl. in a larger bowl, whisk together egg, sour cream, and corn. add dry ingredients to corn mixture and stir just until combined (do not overmix). divide batter evenly among well-greased muffin or mini-muffin tins.

bake in a 400 degree oven for 20-25 minutes (less for mini muffins), or until tops have browned and centers bounce back when touched. let stand 5 minutes in pan, then remove to cooling rack. serve warm with butter and honey.

(so my photos stink these days. rare for the sun to shine, and if it does, it sets so early! no natural light here...)