These corn muffins were really good, very moist and not very sweet. I even got the cracked top just like in these pictures and I was really happy about that. I did a little experimenting with this recipe; I made half the batch as-is, but for the other half, I added canned corn to the batter so half of the muffins had corn in them and half didn’t. I think the consensus was that the muffins with the corn inside were better 🙂
Also, I discovered that these muffins were DELICIOUS with honey drizzled on top. The recipe calls for 3-5 tablespoons of sugar, I added 3 but sugar can be added based on how sweet you want them.
This recipe is from the Smitten Kitchen blog, a food blog that I am OBSESSED with. Some amazing recipes are on this blog and I’d highly recommend anything/everything she posts. This recipe and photo can be found at: http://smittenkitchen.com/blog/2015/02/perfect-corn-muffins/
- 2 cups (280 grams) yellow cornmeal, to be divided
- 1 cup (130 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons fine sea or table salt
- 1 1/4 cups (300 ml) milk, whole is best here
- 1 cup (240 grams) sour cream (full-fat plain yogurt should work here too)
- 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly
- 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness)
- 2 large eggs
- canned sweet corn kernels!!
Heat oven to 425°F. Either grease or line a 12-cup standard muffin tin with disposable liners.
Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl. In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal. In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in. This will take 1 to 3 minutes longer. On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.
Whisk butter, then sugar, then sour cream into cooked cornmeal until combined. At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined and the batter is very thick. Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.
Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer. Serve warm.