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
12 regular muffins
butter, 1/2 stick
scallions, white and green parts, minced fine
fresh corn kernels
1- 1/4 cups
1- 1/2 teaspoons
fresh dill, minced fine
fine sea salt
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.