Cornbread Muffins
User Reviews
4.7
Cornbread Muffins
Description
To prepare these Cornbread Muffins, cornmeal is divided and treated in two ways: some mixed dry with flour and leavening agents, the remainder combined with milk and heated until thickened to form a creamy base. Sour cream, melted butter, sugar, and eggs are whisked into the warm cornmeal mixture to add moisture and fat, then the dry ingredients are folded in to create a firm batter.
The mixture is portioned into greased muffin cups and baked at a high temperature to yield muffins with a golden top and moist interior. The batter's thickness and precooking of some cornmeal help achieve a consistent tender crumb with a mild corn flavor.
These muffins are best eaten fresh but can be stored at room temperature for a few days or frozen for longer periods. Reheating can be done in a microwave or oven to refresh their texture. It is recommended to use regular yellow cornmeal rather than coarse or white varieties for this recipe.
Ingredients
- 2 cups cornmeal divided
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 1¼ cups milk whole
- 1 cup sour cream
- ½ cup butter melted and cooled slightly, unsalted
- ⅓ cup granulated sugar
- 2 egg lightly beaten
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 425 degrees F. Grease a 12-cup muffin tin (I used paper liners and the muffins stuck a bit, so I would recommend greasing the pan).
- In a medium bowl, Whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.]
- Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
- Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 13 to 17 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 minutes longer. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.
Notes
- This recipe works best with regular ground yellow cornmeal rather than coarse or white cornmeal.
- Use a greased 12-cup muffin tin to prevent sticking; paper liners may cause sticking.
- Store muffins at room temperature in an airtight container for up to 3 days.
- Freeze cooled muffins wrapped in plastic wrap in a freezer-safe bag for up to 2 months.
- Thaw frozen muffins at room temperature and warm them in a microwave or oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 60mg | 20% |
| Sodium | 372mg | 16% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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