Cornbread Muffins

Cornbread Muffins

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These are extra corny cornbread muffins, it has a stone ground cornmeal and you can amp up the corn flavor with fresh corn. Start by shucking the corn off the cob and reserve half a cup of the kernels for sprinkling later on. see below

Ingredients

  • 1½ cups all-purpose flour
  • 1¼ cups cornmeal
  • ¼ cup plus 2 Tbsp. sugar
  • 2½ tsp. baking powder
  • ¾ tsp. baking soda
  • 2¼ tsp. kosher salt
  • 1½ tsp. freshly ground black pepper
  • 2 cups fresh corn kernels
  • 2 large eggs plus 1 large egg yolk
  • ¾ cup sour cream
  • ⅔ cup milk
  • ½ cup (1 stick) melted unsalted butter, cooled
  • Flaky sea salt

Instructions

  1. Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.
  2. Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.
  3. Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.
  4. Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.
  5. Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
  6. Bake the muffins, rotating the pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes.
  7. Let cool slightly in the pan. Transfer muffins to a wire rack and eat while warm or let cool completely.