These tender cornbread muffins are studded with fresh corn kernels and are not overly sweet. Serve these muffins warm, slathered with honey or maple butter.
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 standard 12-cup muffin pan with paper liners. (Alternately, generously coat the muffin pan with nonstick spray.)
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1 1/2 cups corn kernels.
In a medium bowl, beat eggs and egg yolk, then whisk in sour cream, milk, and butter until thoroughly combined.
Pour egg mixture into dry mixtures and stir with a wooden spoon just until the batter is just combined. Do not over-mix.
Using a scoop, divide the batter among prepared muffin cups. Top with remaining 1/2 cup corn kernels.
Bake muffins, rotating the pan after 10 minutes until the tops are golden brown, about 18–20 minutes. Let cool for 10 minutes in pan then transfer muffins to a wire rack. Serve warm.
YIELD: Makes 12 muffins
