Corn Muffins

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Well, my friends, it is my 1st anniversary today.  While I may be celebrating by not cooking, here is the first recipe I made for my boyfriend.  He loves cornbread, so I made these for him to take to a BBQ he was going to.

They are the best corn muffins/form of cornbread I have ever made.  Never dry and sweet (just how I like my cornbread).  I ate a test one, and it was great.  So he took them and returned later that day and informed me that he tried a few bites but he couldn’t eat a whole one because the recipe includes sour cream.

Yep. Here’s to love.

CORN MUFFINS
Barely Adapted from Cook’s Illustrated

INGREDIENTS

2 cups all purpose flour
1 cup yellow cornmeal
1 1/2 teaspoon baking powder
3/4 teaspoon salt
2 eggs, at room temperature
3/4 cup granulated sugar
8 tablespoons butter, melted
3/4 cup sour cream
1/2 cup milk (preferably whole milk)

DIRECTIONS

Preheat oven to 400°F. Grease a prepare a muffin pan.

Whisk flour, cornmeal, baking powder, and salt together in a bowl. Set aside.

In a second bowl, whisk eggs for approximately 20 seconds until combined a lightly colored. Add sugar and whisk until evenly incorporated for approximately 30 seconds. Add butter in 3 parts, whisking until combined after each addition. Add half of the sour cream and half of the milk. Whisk to combine. Add remaining sour cream and milk, whisk to combine.

Add the wet ingredients to the dry ingredients. Using a rubber spatula, mix until batter is just together. Use an ice cream scoop to place mounds into prepared muffin pan. Bake until light golden brown and a toothpick comes out clean, 16019 minutes. Cool in pan for 5 minutes. Transfer to wire wrack and cool for five additional minutes.