1 c. sour cream
2 eggs
2/3 c. oil
1 can cream style corn
Combine all ingredients well. Pour in sprayed muffin tins. Preheat oven to 350 degrees. Bake for 30 minutes until nice and brown. Remove from oven and allow to set for 5 minutes before removing from tins. I made 1 set of regular sized muffins and 1 set of mini muffins. Serve with soups, chili, or gumbo.
*This can also be made in a cast iron skillet or any other pan/dish you would put cornbread in. I just like the individual serving size muffins.
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