Corn Muffins

I had a craving for a warm, salty and slightly sweet corn muffin. So I made some. You should do the same.


2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
1 1/4 cups whole milk
1 cup full fat plain yogurt
8 tablespoons unsalted butter, melted and cooled
4 1/2 tablespoons sugar
2 large eggs

Yield: 14 large muffins or 12 large and 5 mini muffins


Heat oven to 425°F. Fill muffin tin with liners and set aside.

Melt butter and let cool.

Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl and set aside. In a large saucepan combine milk and 1/2 cup cornmeal. Cook cornmeal mixture over medium heat, whisking constantly, until it thickens about 6-10 minutes. Transfer this thickened cornmeal milk mixture to a large bowl.

Whisk cooled butter, then sugar, then sour cream into cooked cornmeal until combined. Whisk in eggs and mix until all combined. Fold in flour mixture until batter is thick. Pour batter into muffin tins 3/4 of the way up. The muffins will rise quite a bit.

Bake until golden brown and toothpick test comes out clear. 14 to 17 minutes. Let the hot muffins cool in muffin tin for a few minutes before serving them warm.

Adding honey and butter on top of the warm muffins is the way to go. Just sayin.




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