Paule, Augusta, Georgia, USA
Comments:	These rich savory muffins are delicious on their own, or with a bit of butter. Any remaining muffins can be tightly wrapped into al foil and frozen; reheat frozen muffins, still wrapped into al foil, into a 350°F [180°C] preheated oven for about 10 minutes, until heated through.
Servings:	12 muffins
Ingredients	Preparation
1 cup [250 mL] yellow cornmeal 1 cup [140 g] flour 2 tablespoons [30 g] sugar 2 teaspoons [10 mL] baking powder 1 teaspoon [5 mL] salt 1/2 teaspoon [2.5 mL] baking soda 6 tablespoons [90 mL] olive or corn oil 3 scallions, thinly sliced 1 [10-ounce / 284-g] package frozen corn kernels, thawed [1 1/2 cups / 375 mL] 1 cup [250 mL] sour cream 1 large egg	Preheat oven to 375°F [190°C]. Line 12 muffin cups with paper liners. Into a large bowl, stir together cornmeal, flour, sugar, baking owder, salt and baking soda. Heat 2 tablespoons [30 mL] olive or corn oil into a medium skillet over medium heat. Soften scallion slices into hot fat, for about 2 minutes. Mix in thawed corn kernels and cook until heated through and tender, for about 2 minutes. Into a small bowl, stir together remaining 4 tablespoons [60 mL] olive or corn oil, sour cream and egg. Make a well in the center of dry ingredients pour in sour cream mixture and stir until cornmeal mixture is evenly moistened. Stir in corn kernels mixture. Spoon batter into prepared pan nearly to the top of the liners. Even out batter with the back of a spoon already dipped in water. Bake muffins into preheated oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Unmold muffins onto a wire rack to cool.