Crunchy Sweet Corn Muffins - cooking recipe

Ingredients

1 3/4 cups cornmeal
1/2 cup dry polenta (coarse-grind cornmeal)
1 cup all-purpose flour
3 teaspoons baking powder
1 cup sugar
1/2 teaspoon salt
1 cup milk
1/3 cup sour cream
1 egg, beaten
1 cup butter, softened
1 teaspoon vanilla extract

Preparation

Preheat oven to 350\u00b0F.
Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
Mix all dry ingredients well.
Beat together, milk, sour cream, egg, softened butter and vanilla extract.
Mix in dry ingredients.
Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
Bake until lightly browned on the edges, about 20-25 minutes in my oven.