Fresh Corn Cornbread Muffins
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
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.