Preparation / Directions:
In a bowl, sift together the first 5 ingredients; set aside. Beat egg and
butter or shortening together. Add egg mixture, sour cream and cream-style
corn to dry ingredients; stir until dry ingredients are blended. Fold in
niblet corn. Fill well-greased corn stick pans three-fourths full. Bake in a
preheated hot oven (425° F.) for 15 to 20 minutes, or until done.
Variation: Fill greased 2 3/4-inch diameter muffin pans three-fourths full
of batter. Bake as previously directed.
Or, combine 1 (8-ounce) package corn muffin mix, 1 egg, slightly beaten, 1/2
cup sour cream or reduced-fat sour cream and 1/2 cup cream style corn in a
medium bowl, mixing well. Fold in one drained (8 1/2-ounce) can niblet corn.
Fill corn stick pans and bake as previously directed.
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