These golden cornbread muffins strike the perfect balance between savory and subtly sweet. Studded with juicy kernels of fresh corn, they’re tender, moist, and full of flavor. Black pepper adds a gentle kick, while sour cream and butter give richness. They’re not overly sweet, making them versatile enough to pair with soups, stews, or chili—but they’re equally delicious warm from the oven with a smear of honey or maple butter. Perfect for weeknight dinners, potlucks, or holiday tables.
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/4 cups cornmeal
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups fresh or frozen corn kernels (from about 2 cobs), divided
2 large eggs plus 1 large egg yolk
3/4 cup sour cream
2/3 cup milk
1/2 cup butter, melted and cooled
METHOD:
Preheat oven to 400°.
Line a 12-cup muffin pan with paper liners, or generously coat with nonstick spray.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper. Stir in 1 1/2 cups corn kernels.
In a medium bowl, beat eggs and yolk. Whisk in sour cream, milk, and melted butter until smooth.
Pour wet mixture into dry ingredients. Stir gently with a wooden spoon or spatula until just combined—do not overmix, or muffins will be tough.
Divide batter evenly among muffin cups (a scoop makes this easy). Sprinkle remaining 1/2 cup corn kernels on top of each muffin.
Bake 18–20 minutes, rotating the pan halfway through, until tops are golden and a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm, with butter, honey, or maple butter.
YIELD: Makes 12 muffins
