Corn Bread Muffins

These corn bread muffins will impress the harshest critic and are so easy to make.  They are a perfect compliment to many meals from soups to holiday feasts.  Using other corn is just not the same as Larry’s Small Batch for this recipe.

Ingredients:

• 2 tablespoons butter, melted
• 1/3 cup brown sugar
• 1 egg
• 1 pack of corn muffin mix (Jiffy)
• ½ teaspoon sea salt
• 1 package (16 oz) of Larry’s Small Batch Sweet Corn, defrosted
• ½ cup sour cream

Directions:

1. Preheat oven to 375 degree and grease muffin tray with butter (or use muffin papers).  You could also use a small square or rectangular bread pan.
2. Combine all ingredients in order in a large bowl mixing as you go with a wooden spoon.
3. Spoon mixture into the muffin tray (or bread pan) without over filling.
4. Bake in oven for 30-35 minutes or until a toothpick or knife inserted in the center comes out clean.