Cornbread Muffins
Ingredients
- 1 1/4 cups, spooned, all-purpose flour
- 1 cup fine- or medium-ground yellow cornmeal, such as Bob's Red Mill
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 8 tablespoons unsalted butter, melted
- 2 large eggs, cool room temperature
- 1 cup canned cream-style sweet corn
- 1/2 cup whole milk, cool room temperature
- 1/4 cup sour cream, cool room temperature
- Nonstick cooking spray, for greasing the muffin pan
Instructions
- 1
Adjust oven rack to middle position and preheat to 425°F (220°C). In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- 2
In a medium bowl, whisk together melted butter, eggs, creamed corn, milk, and sour cream until homogenous.
- 3
Whisk wet ingredients into dry ingredients until well combined. Do not over-mix.
- 4
Lightly grease a 12-cup muffin nonstick or aluminum muffin pan with cooking spray. Divide batter evenly among the cups, about 76g (5 tablespoons) each, then firmly tap muffin pan on the counter to even out batter. This is enough to almost completely fill each cup with batter, but do not be alarmed; it will rise but spread very little overall.
- 5
Bake until firm to touch, light golden in color, and a toothpick inserted into cornbread comes out clean, 18 to 20 minutes. Let cool 5 minutes, then use a small offset spatula to lift each muffin from the pan. Serve warm.
18 min
