February 8th, 2012
By Eshun Mott
Preheat oven to 350˚F.
Grease a standard non-stick muffin tin.
Combine cornmeal, flour, sugar, salt, baking powder and baking soda in a bowl and stir with a fork until uniform. Set aside.
In a mixing bowl, combine eggs, sour cream, milk and melted butter and beat until combined. Add flour mixture to egg mixture a little at a time until just combined.
Combine corn kernels, red peppers and coriander (optional) and add half to the batter.
Spoon batter into prepared pan, and sprinkle remaining vegetable mixture over top. Bake for 20 minutes or until a cake tester comes out clean.