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Submitted by: Dale Duncan from Waterloo, IA
Originally shared on the web 06/20/2023

1 c. yellow cornmeal
1 c. all-purpose flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1 t. salt
2 eggs, beaten
1 c. light sour cream
1/4 c. butter, melted

In a bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt; mix well and set aside. In another bowl, stir together eggs, sour cream and melted butter. Add cornmeal mixture to egg mixture; stir until moistened. Spoon batter into 12 well-greased muffin cups. Bake at 425 degrees for 15 to 20 minutes, until golden. Makes one dozen.