Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field.

Mini Cornbread Muffins

* 1/2 cup (1 stick) unsalted butter, melted, plus more for tins
* 3/4 cup nonfat buttermilk
* 2 large eggs
* 1/2 cup sour cream
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1/2 cup packed light-brown sugar
* 2 tablespoons baking powder
* 1 teaspoon coarse salt
* 1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels

Directions

1. Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.
2. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.

**This one is SPECIALLY FOR KERRY since the poor dear doesn't have a Trader Joe's near her house!