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Author Notes: This cornbread is so full of flavor with the addition of fresh scallion with a hint of dill. A perfect addition to a hearty soup when the chill is on. Serve at a BBQ with ribs and chicken too! This recipe also makes 6 jumbo muffins or a 9X9 square pan. —Lorraine Fina Stevenski
Makes 12 regular muffins
- 1/4 cup butter, 1/2 stick
- 1 cup scallions, white and green parts, minced fine
- 1/2 cup fresh corn kernels
- 1- 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 2 tablespoons fresh dill, minced fine
- 1/2 teaspoon fine sea salt
- 1 large egg
- 1/3 cup milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese, DIVIDED, any type you like,
- Preheat the oven to 375 degrees. Line or lightly coat a 12-cup muffin pan with cooking spray.
- In a medium saucepan, saute the butter, onions and fresh corn until tender but not browned. Set aside to cool slightly.
- In a large mixing bowl, whisk together the next 7 ingredients ( flour-salt). With a large rubber spatula, stir in the butter, corn and scallions. Stir just until blended.
- In a small mixing bowl, whisk together the egg, milk and sour cream. Stir into the batter.
- Add 1/2 cup cheese (reserve the other 1/2 for the topping) and stir just until evenly blended.
- With a cookie scoop, fill each muffin cup 3/4 to the top. Sprinkle the remaining 1/2 cup cheese over each. Bake for 10-15 minutes or until a tester comes out clean and the cornbread is risen and golden brown. Cool in the pan 15 minutes and then transfer to a serving platter and serve warm.
- This recipe was entered in the contest for Your Best Recipe with Corn