by Beth Slocum
1 cup self rising corn meal
1 (8 1⁄2 oz.) can cream corn
1⁄2 tsp. salt
1 small carton sour cream (8 oz.)
2 eggs
1⁄2 cup oil
Mix all ingredients together. Pour into greased muffin pans. Bake 25-30 minutes at 400°. Makes 2 dozen miniature muffins or 1 dozen regular size muffins.
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