These are the best corn muffins in the world (shocker…the recipe comes from my beloved Cooks Illustrated). They are crumbly, yet not dry, and they’re muffins! That means I can get away eating them for breakfast as well as lunch and dinner. Add a little butter and maybe some honey….delectable.
2 c. flour
1 c. fine ground yellow cornmeal
1 ½ t. baking powder
1 t. baking soda
½ t. salt
2 large eggs
¾ c. sugar
1 stick unsalted butter, melted
¾ c. sour cream
½ c. milk
Preheat the oven to 400 degrees. Whisk together the flour, cornmeal, baking powder, baking soda, and salt and set aside. Whisk eggs together in a separate bowl and then add the sugar and whisk until well combined. Add the melted butter in three additions. Add in half the sour cream and milk, whisk until combined, and then repeat with the remaining sour cream and milk. I know, so complicated with all the additions of halves and thirds, but the result is so tasty! Add the wet ingredients to the dry and mix just until combined. I like to use an ice cream scoop, the one with the handle to dispel the ice cream, to get batter into my muffin tins. It also helps make them all the same size. But you can use a large spoon as well. Fill the muffin tin (this recipe should make 12) leaving the batter rounded in the muffin cup. It gives them a really pretty domed top. Bake until lightly golden, about 18 minutes, rotating the pan half way through.
Sooooo Stud actually made these and he did an amazing job. We did learn one lesson. We tried using muffin papers on one batch and for some reason, the tops look just perfectly golden and the bottoms were burned to a crisp. So I wouldn’t recommend using papers. I would just bake them in a non-stick pan and go with it. He also made one batch that lasted for like two days, so we made another batch this weekend! Hence why the picture above shows no evidence of the burned bottoms. These are phenomenal served with chili, we had them with crab and shrimp bisque (coming soon!) and do make a really really good breakfast.