Fresh Corn Cornbread Muffins

October 13, 2018

 

Ingredients:

 

Muffin pan liners

1½ cups all-purpose flour

1¼ cups cornmeal

¼ cup plus 2 Tbsp. sugar

2½ tsp. baking powder

¾ tsp. baking soda

2¼ tsp.  salt

2 cups fresh corn kernels (from about 2 cobs), divided

2 large eggs plus 1 large egg yolk

¾ cup sour cream

⅔ cup milk

½ cup (1 stick) melted unsalted butter, cooled

 

Directions:

Preheat oven to 400°.

Place muffin tin liners in a 12-cup muffin pan.

 

Cut the corn kernels off of the cobs of corn, set aside.

 

Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt  in a large bowl. Stir in 1½ cups corn.

 

Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.

 

Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

 

Divide batter among prepared muffin cups. Top with remaining ½ cup corn.

 

Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes.

 

Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.

 

These were served with fresh handmade butter the children churned and a touch of honey.

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Fruit Sushi

March 5, 2019

1/8
Please reload

Recent Posts

November 17, 2019

November 17, 2019

November 10, 2019

November 10, 2019

October 19, 2019

October 19, 2019

October 6, 2019

May 16, 2019

Please reload

Archive