RUSSELL COUNTY – Sour Cream Corn Muffins

Ingredients

1 cup self-rising yellow cornmeal
1 stick butter, softened
2 eggs, beaten
1 medium onion, chopped
1 8-ounce carton sour cream
1 11-ounce can whole kernel yellow golden sweet corn

Preparation

Mix all ingredients together, folding in the sour cream last. Spray 12-tin muffin pan with no-stick spray and pour in batter. Bake at 400 F for 20 minutes.
-Caroline Batcheldor, Russell County