Susan's Corn Muffins

• 113 cups flour, all-purpose
• 23 cup cornmeal
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 cup sour cream
• 3 large eggs
• 5 tablespoons butter melted
• 12 ounces mexicorn
• 1/2 cup bacon coarsely chopped

1. Preheat oven to 400~.
2. You'll need either one or two 12 unit muffin tins, lined with cupcake papers.
3. Whisk the dry ingredients together, throughly, in a bowl and set aside.
4. Whisk the sour cream, eggs amd melted butter together until well-blended.
5. 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.
6. Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX.
7. Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full.
8. Bake for 20 to 25 minutes, testing until a wooden pick comes out clean.

flour, cornmeal, sugar, baking powder, baking soda, salt, sour cream, eggs, butter, mexicorn, bacon

Taken from recipeland.com/recipe/v/susans-corn-muffins-4624 (may not work)