I haven’t had corn muffins in ages! There used to be restaurants in my area that offered corn muffins as a choice of bread with your meal. But I can’t remember the last time I was someplace that did that. That’s a shame, because I think corn muffins are yummy! However, I don’t care for the ones that actually have corn in them (I know, I’m weird like that).
I was reading through the Baking Illustrated Cookbook the other day and came across their recipe for Corn Muffins. I hadn’t eaten breakfast yet, and as I read through the list of ingredients, my brain was like “flour? check, corn meal? check”, etc. all the way through the list. That only means one thing…I must make these NOW!!!
Um, so I did! Mixed up the ingredients, popped them in the oven and got out everything else I wanted to have for breakfast. I crisped up some bacon and with 5 minutes left on the timer, I scrambled up some eggs and warmed up water for hot chocolate. The timer went off, the toothpick test was clean (meaning the muffins were done!), so I quickly cut one open and slathered it with butter. Let me tell you, that was a good breakfast!
Sadly, Nick doesn’t care for the texture of cornmeal, so I had to eat them all myself. Oh, the horror!
Makes 6 (the original recipe makes 12, I cut it in half)
Prep time: 10 minutes Bake time: 15-18 minutes
1 cup flour
1/2 cup cornmeal
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup + 1 tablespoon sugar
4 tablespoons butter, melted
1/3 cup + 1 tablespoon sour cream
1/4 cup milk
Preheat oven to 400 degrees. Prepare your muffin tin by using muffin liners or by spraying your muffin pan with cooking spray. Set aside.
In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk the egg for about 20 seconds. Whisk in the sugar, then add in the melted butter- whisking to incorporate it well. Add in the sour cream and milk, whisking to combine. Pour the wet ingredients into the dry ingredients. With a silicon spatula or spoon, fold the mixtures together until just evenly incorporated.
Divide the dough evenly between the 6 muffin cups (I did not smooth the tops of mine. If you do, do it lightly). Bake in a preheated oven for 15 to 18 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and let cool for 5 minutes. After 5 minutes, you can remove the muffins from the muffin pan. Enjoy!
Made with love, not calories!