The recipe starts out with typical cornbread ingredients - flour, cornmeal, baking powder, baking soda, sugar and salt.
The dry ingredients are mixed with an egg and sour cream. The sour cream adds all the moisture, there's no butter involved. I use light sour cream, it works just fine. A generous amount of corn kernels are also stirred into the batter.
The batter is spooned into muffin tins to bake. You can use mini muffin or regular muffin tins. If you go with a regular muffin pan, add a few more minutes to the bake time. Here I used a mini muffin pan, but I almost always go with full sized muffins.