Ingredients:
	1 cup cornmeal
	1 cup flour
	2 tsp baking powder
	1 tsp baking soda
	¾ tsp salt
	5 tbsp sugar
	1 egg, beaten
	1 ¼ cup sour cream
	¼ cup butter, melted

Directions:

Combine the first 6 ingredients in a large bowl; make a well in the center of the mix. Combine the egg, sour cream, and butter in a separate dish and add to the dry ingredients. Stir until mixed, do not over mix.

Spoon mixture into a lightly greased muffin tray. Fill each cup, about 2/3 of the way.

Bake at 400°C for 12 minutes. Remove from the pans immediately, cool on a rack.

 

Special thanks to Stephanie Lomax for requesting this recipe from the Rosewood Victoria Inn.