Savory Corn Muffins

I love love corn muffins and have tried many different recipes. I finally found one that I enjoy immensely. This recipe yields a muffin that is moist with the full flavor of cornbread. The trick is to cook some of the cornmeal with some milk when creating the batter. This allows you to increase the ratio of cornmeal to flour and still get the nice rise as one would in a typical muffin. This is also a very versatile recipe and can be tweaked in many ways. See the NOTE below for ideas. You are just going to love love these muffins!! These are not your basic corn muffins. They are much much more!! These are a great side to your favorite chili recipe, ribs, and tacos. I actually cook them all the time as a side with any meal!!

2 cups cornmeal – divided
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups whole milk
8 tablespoons softened butter
1 cup sour cream
2 large eggs, beaten
3 tablespoons sugar

1. Preheat your oven to 425 degrees.
2. Grease your muffin tin. I use shortening. This recipe makes 12 muffins.
3. Whisk 1 cup of cornmeal, flour, baking powder, baking soda, and salt. Set aside.
4. In another bowl, whisk the milk and the remaining cornmeal. Microwave for 90 seconds. Whisk in 30 second intervals. Continue to microwave in 30 second intervals, whisking each time until a thick mixture forms. This will probably be another 1 to 3 minutes. You know you are done when the batter leaves a trail in the bowl when you mix it.
5. Add the butter, sour cream, and sugar. Mix well.
6. Whisk in the eggs. Fold in the dry ingredients until they are incorporated.
7. Put about 1/2 cup of the batter in each muffin cup.
8. Bake for 13 to 15 minutes. Rotate halfway through. Muffins will have a nice golden color to them. Use a knife or toothpick to check doneness. Knife/toothpick will come out clean.
7. Let cool on a wire rack for 5 minutes before taking muffins out. Serve warm with butter, honey, or jam.

*NOTE: You can add parmesan cheese, cheddar cheese, and chopped jalapenos. You can swap out the whole milk with buttermilk. I had a friend tell me they added some onion powder and garlic powder when they served them as a side with chili. Chopped up chives are good too. I usually just follow the recipe. These make a great snack during the day!!

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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