Extra-Corny Cornbread Muffins
Made with cornmeal and studded with fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table.
Servings: 12
Ingredients
- nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1¼ cups cornmeal
- 6 tablespoons sugar
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2¼ teaspoon kosher salt
- 1½ teaspoons freshly ground black pepper
- 2 cups fresh corn kernels from about 2 cobs, divided
- 2 large eggs
- 1 large egg yolk
- ¾ cup sour cream
- ⅔ cup milk
- 1 stick unsalted butter melted & cooled, ½ cup
- flaky sea salt
Instructions
- Preheat oven to 400°.
- Generously coat a standard 12-cup muffin pan with nonstick spray.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper 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, then sprinkle with sea salt.
- 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 the pan.
- Transfer muffins to a wire rack and eat while warm or let cool completely.
Notes
Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.