Corn Muffins

These are the BEST corn muffins you've ever tasted. If you try them and don't think so you can punch me in the gut. (Dave uses this "guarantee" with books. I thought I'd give it a try.)

INGREDIENTS:
1 1/4 sticks butter at room temp
1 cup yellow cornmeal
1 cup flour
3/4 tsp Baking powder
3/4 tsp Baking soda
3/4 tsp salt
3/4 cup sugar
1 large egg
3/4 tsp vanilla
3/4 cup sour cream

1. Preheat oven to 375. Line muffin pan with paper wrappers. In a med bowl combine dry ingredients of cornmeal, flour, baking powder & soda and salt. In a large bowl cream butter and sugar until light and fluffy. Add egg and beat again until well mixed. Add vanilla and beat again.
2. In four alternating batches, starting with flour, add flour mixture and sour cream to the butter mixture.  Beat until well blended. Spoon into paper lined muffin tins. Fill each one 1/2 to 2/3 full. Bake for 15-17 min. HINT: The lighter the top, the more moist. If the top gets dark at all they will be a bit dry. Cool on a wire rack.