Lemon-Pecan Cornbread Muffins

  • 2 eggs
  • 8 oz container sour cream
  • 8 oz can creamed corn

Whisk the above ingredients in a bowl together

  • 1 cup self-rising cornmeal mix
  • 1 cup stone ground corn meal
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 2/3 cup granulated sugar
  • grated lemon zest from 1 lemon
  • 1 cup chopped pecans
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda

Preheat oven to 400 degrees. Grease muffin tins.

Mix together all dry ingredients and cut in butter until mixture forms course crumbs. Mix in sour cream, creamed corn, pecans, lemon zest, and egg mixture. Pour mixture into muffin tins and sprinkle with sugar on top. Bake until golden brown and tester inserted into center comes out clean. Approx. 25 minutes