Johnny Cakes

2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup brown sugar
4 eggs, beaten
3/4 cup butter, melted
1 1/4 cups sour cream
2 cups frozen corn, thawed

Preheat oven to 375 degrees. Coat 12 large muffin cups with nonstick cooking spray or line cupcake papers and set aside. In a large bowl, whisk together cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat eggs and stir in sour cream. Pour egg mixture, melted butter and corn into dry ingredients and fold together. Do not over mix. Scoop batter into prepared muffin cups and bake 18 to 22 minutes, or until a toothpick inserted near center comes our clean. Makes 12 muffins. Enjoy with honey or jam or a nice warm bowl of chili.

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