Betty's Sour Cream Corn Muffins

Bettyskitchen's picture

Jan. 15, 2015

Betty demonstrates how to make Sour Cream Corn Muffins. The sour cream gives these muffins a delightful tangy flavor.


Self rising cornflour 1 Cup (16 tbs)
Vegetable oil 1/2 Cup (8 tbs)
Well beaten eggs 2
Sour cream 1 Cup (16 tbs)
Cream style corn



In a large bowl, beat the eggs and stir in all of the other ingredients. Mix until well combined. 

With an ice cream scoop, dip batter out into muffin tins that have been sprayed with cooking oil spray. 

Bake at 450 degrees (F) for about 12 to 15 minutes, or longer if needed. 

Note: Muffins are done when toothpick inserted at deepest part comes out clean. 


Serve them hot as a snack along with hot coffee and cold butter.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 179Calories from Fat 123

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 226 mg9.42%

Total Carbohydrates 11 g3.7%

Dietary Fiber %

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet