• 1  cup  self-rising yellow cornmeal
• 3/4  cup  self-rising flour (see tip)
• 1/2  teaspoon  salt
• 1/2  teaspoon  cayenne pepper (optional)
• 1/2  cup  vegetable oil
• 2  eggs
• 1  cup  sour cream
• 1  8-ounce can cream-style corn

At Uncle Bubba's Oyster House we pride ourselves in serving food that's just a little bit different from what you'll get at other places. The cream-style corn added to these muffins makes them extra special.

Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin.

In a large bowl, stir together the cornmeal, flour, salt, and cayenne, if using. In another bowl, beat together the oil, eggs, and sour cream until well blended. Stir in the corn. Add the corn mixture to the flour and stir until just mixed.

Pour the batter into the prepared muffin tin. Bake for 18 to 22 minutes, until golden brown.

Makes 12 muffins.

Tip: If you can't find self-rising cornmeal, use 3/4 cup plus 3 tablespoons regular cornmeal plus 1 tablespoon baking powder. Increase the salt to 1 teaspoon. If you can't find self-rising flour, use 3/4 cup all-purpose flour plus 1 and 1/8 teaspoons baking powder.