Corn Bread Muffins

I was in a Southern Food kind of mood today and made some white beans (I used Great Northern Beans). What goes better with rice and beans than corn bread? Nothing, that's what!
Mom usually makes corn bread in a round cake pan, but I love the crispy edges the muffins get.
Corn bread is easy to make from scratch, and it's cheap too. Stop buying that box mix and try this instead. It's better this way.

Ingredients:

• 1 cup all-purpose flour
• 1 cup cornmeal (you can use yellow, white or blue)
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 dollops sour cream
• 1 cup milk
• 1/4 cup cooking oil

Directions:
Preheat your oven to 425 degrees F.
Grease muffin tins. Makes 12 muffins.
In a large bowl stir together the flour, cornmeal, sugar, baking powder and salt.
When the oven is hot add the sour cream, milk, and cooking oil to the dry ingredients and mix well. The batter will be a little lumpy, and you shouldn't over beat corn bread batter.
Spoon the batter into the muffin pans, they should be about 2/3 full.
Bake for 12 to 15 minutes or until the muffins are light brown.

If you want to make these in a greased 9" round cake pan, prepare the same as above but bake at 425 degrees F for 20 to 25 minutes.