Corny cornbread muffins

I got this recipe from my good friend Lisa's blog Baking like Betty.  She brought these muffins to a neighborhood party one year, and we just loved them.   (you can click the link and go to her blog for better pictures.)  I've made these several times, and I finally decided it was about time I blogged about it.  Plus, since she has about 5 times as many recipes on her blog, it's a lot easier for me to find a particular recipe on my own blog the next time I make these. 

The recipe calls for self-rising cornmeal and flour, but there are recipes out there on the web to make your own.  One recipe for self rising flour called for 1 cup all-purpose flour, 1 1/4 tsp baking powder, and 1/4 tsp salt.

Corny Cornbread Muffins

1 c. self-rising cornmeal
1 c. self-rising flour
1/2 c sugar
1 Tablespoon baking powder
1 teaspoon salt
1/4 c vegetable oil
2 eggs
1 c sour cream
1 c cream-style corn

Pre-heat oven to 400. Line muffin tins.  (Recipe makes about 18) Whisk together cornmeal, flour, sugar, baking powder, and salt.  In a separate bowl, whisk together the oil, eggs, and sour cream.  Slowly mix wet ingredients into dry ingredients.  Don't over mix.  Gently stir in creamed corn just until blended.  Spoon into lined muffin tins.  Bake for 15 minutes.  They are done when inserted toothpick comes out clean.