Corn Muffins with Green Onions and Sour Cream

1 c All purpose flour
1 c Yellow cornmeal
1/4 c Sugar
2 ts Baking powder
1 1/2 ts Salt
1/2 ts Baking soda
1/2 ts Ground black pepper
1 c Sour cream
2 lg Eggs
1/4 c Butter, unsalted, melted
1 1/2 c Frozen corn, thawed
1 c Green onions, chopped

Preheat the oven to 425F. Line twelve 1/3-cup muffin cips with paper liners. Combine the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper in a large bowl. Whisk the sour cream, eggs and melted butter together in another bowl. Add the sour cream mixture to the dry ingredients and stir just until moistened (do not overmix). Fold in the corn kernels and green onions. Divide the batter evenly among the prepared muffin cups. Bake for about 20 minutes, or until golden and a cake tester inserted into the center comes out clean. Cool on a rack. Can be prepared up to 8 hours ahead. Cover and let stand at room temperature.

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