Corn Muffin Tops

This recipe can be made into corn muffins.  We prefer the "tops" because they can easily fit into the toaster and served hot with butter.   So good for breakfast! 

• 10 T butter
• 3/4 c sugar
• 1 large egg
• 1 t vanilla extract
• 1 c cornmeal
• 1 cup flour
• 3/4 t baking powder
• 3/4 t baking soda
• 3/4 t salt
• 3/4 c sour cream

Grease two muffin top sheets and set aside.

In a large bowl, beat the butter and sugar together until fluffy.  Mix in the egg and the vanilla extract to incorporate.

Separately sift the cornmeal, flour, baking powder, baking soda and salt.

Measure out the sour cream.

Slowly add a little of the flour mixture and then some of the sour cream.  Continue this process until combined.

Preheat the oven to 375°.   Fill the muffin top pans level - not above the indentation.  Bake for 10 minutes.  Remove from the oven and cool in pans for 10 minutes.  Move to a cooling rack.  Enjoy!

If making muffins, grease one muffin tin and bake for 15 minutes.  Follow cooling method above.