I thought I’d share the recipe that I made with the lightened up white chicken chili I shared last week – corn muffins. Corn muffins are one of my favorite sides for soup. If corn bread and a typical muffin had a baby it would be the corn muffin. Light, fluffy and corny! We love them with a bit of butter and honey, vanilla bean honey butter, or jam. You can’t really go wrong with a corn muffin.
Did you see the fun announcement that Lil’ Luna made yesterday? If not, I’ll keep it a surprise until you have a chance to pop over. It’s a topic that I’ll address another day, but thought I’d let you in on the secret today.
Fun announcements and corn muffins. A good day indeed. Thanks for being here… I just love sharing all this fun with you.
Make 12 muffins
- 2 cups flour
- 1 cup yellow cornmeal
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup butter, melted and cooled
- 3/4 cup sour cream
- 1/2 cup milk
Preheat the oven to 400 degrees. Generously coat a 12-cup muffin tin with cooking spray.
Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bowl until combine, add the melted butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combine. Do not over mix.
Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups. Do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes.
Let the muffins cool in the pan for 5 minutes and then flip out onto a wire wrack and let cool for 10 minutes before serving.
Recipe from The America’s Test Kitchen Family Baking Book