# What You’ll Need:
→ Pasta
01 - 1 cup elbow macaroni, uncooked
→ Dairy & Cheese
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup whole milk
05 - 2 tablespoons unsalted butter, melted
→ Vegetables
06 - 1 cup sweet corn kernels (fresh, canned, or thawed from frozen)
→ Muffin Base
07 - 1 cup all-purpose flour
08 - 1/2 cup fine yellow cornmeal
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Wet Ingredients
12 - 2 large eggs
13 - 1/3 cup sour cream
# How to Make It:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Boil macaroni in salted water until al dente, following package directions. Drain and set aside.
03 - In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper until evenly blended.
04 - In a separate bowl, beat eggs. Mix in milk, sour cream, and melted butter until smooth.
05 - Add wet mixture to dry mixture and stir until just combined, avoiding overmixing.
06 - Gently fold in cooked macaroni, cheddar cheese, mozzarella cheese, and corn kernels until evenly distributed.
07 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full. Bake for 22 to 25 minutes until tops are golden and a toothpick inserted in the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
