Ingredients
nonstick vegetable oil spray
1/2 cup all purpose flour
3 Tbsp. yellow cornmeal
3 Tbsp. sugar
3/4 tsp. baking powder
1/4 tsp. (generous) salt
1/4 cup sour cream
1/4 cup buttermilk
1 large egg
2 Tbsp. (1/4 stick) unsalted butter, melted
1/4 cup fresh corn kernels (cut from 1 ear of corn)
1 Tbsp. chopped fresh dill
Preparation
Preheat oven to 400 degrees. Coat 16 mini muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder and salt in medium bowl. Whisk sour cream, buttermilk and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups (about generous 1 Tbsp. per cup). Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.
