Fresh Corn Muffins
Ingredients
- 1 large ear fresh corn or 1 cup frozen corn kernels
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- 1 large egg
- 1/2 cup sour cream
Instructions
- 1
Preheat the oven to 400°F. Line a muffin pan with liners or spray with cooking spray.
- 2
Prepare the muffin batter - Shuck the corn and remove the silks. Slice the kernels off the cob into a medium mixing bowl along with any juice from the cob. Add the baking mix, egg, and sour cream. Use a wooden spoon or rubber spatula to mix just until combined and no streaks of sour cream remain.
- 3
Let the batter sit - Let the mixture sit for a few minutes while the oven finishes preheating, then fill the prepared cups of the muffin tin 3/4 full. You'll get 6 to 8 muffins.
- 4
Bake - Bake until browned on top and a toothpick inserted in the center of a muffin comes out clean, 14 to 20 minutes. Remove to a cooling rack and cool for a few minutes before serving warm with butter.


