Directions

1. 1. I like to add the Mexicorn and bacon to this recipe. It certainly does enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients.
2. 2. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers.
3. 3. Whisk the dry ingredients together, throughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended.
4. 4. Make a well in the dry ingredients, pour in cream/butter/egg mixture and if you're adding the corn and bacon, add them now.
5. 5. Using a spatula, fold the ingredients together, just until combined dont overmix.
6. 6. Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes, testing until a wooden pick comes out clean.