Crunchy Sweet Corn Muffins

• 1 3/4 cups cornmeal
• 1/2 cup dry polenta (coarse-grind cornmeal)
• 1 cup all-purpose flour
• 3 teaspoons baking powder
• 1 cup sugar
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup sour cream
• 1 egg, beaten
• 1 cup butter, softened
• 1 teaspoon vanilla extract

1. Preheat oven to 350u0b0F.
2. Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
3. Mix all dry ingredients well.
4. Beat together, milk, sour cream, egg, softened butter and vanilla extract.
5. Mix in dry ingredients.
6. Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
7. Bake until lightly browned on the edges, about 20-25 minutes in my oven.

cornmeal, polenta, flour, baking powder, sugar, salt, milk, sour cream, egg, butter, vanilla

Taken from www.food.com/recipe/crunchy-sweet-corn-muffins-429738 (may not work)