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Corn muffins Bubba

Paula Deen's Uncle Bubba makes these completely from scratch. I took a couple of shortcuts and increased the eggs. The sour cream makes the moist and the eggs hold them together so they're not so crumbly.

  • 4 eggs
  • 1 8-oz container sour cream or plain yogurt
  • 1 8-oz can cream-style corn
  • 1/4 tsp cayenne pepper

Whisk everything together in a large bowl until thoroughly combined.

  • 2 boxes corn muffin mix (Jiffy)

Add muffin mix to the egg mixture and stir until just mixed.

Spoon batter into muffin tins sprayed with cooking spray (Pam) or lined with paper liners.

Bake at 350°F for 20 minutes, or until golden brown. Test for doneness with a toothpick (should come out clean).

Servings: 12

Credits: Paula Deen, FoodNetwork.com