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Cornbread Muffins

Cornbread Muffins… fresh hot from the oven!

Last time I made corn bread it didn’t turn out as good as I expected– it wasn’t as fluffy as promised in the recipe, and quite dry too. I used a rectangle pan so when I sliced the corn bread it was full of crumbs… Well, this time I searched recipes for cornbread muffins, in the hope that texture will be more like fluffy muffins. I came acrossed this Recipe from Brown Eyed Baker (I believe the author got the recipe from Cooks Illustrated) , and decided to give it a try (even it only has one review). Why? Because this recipe uses more corn meal than other cornbread recipes, and the method really catches my eyes– it calls for cooking some corn meal with milk to trap the liquid, and thus producing moist cornbread muffins (as explained in Cooks Illustrated). I made a small change– increase sugar to 1/2 cup instead of 1/3 cup.

Results? 12 golden, happy cornbread muffins, fluffy and moist, waiting to be slathered with butter! Oh yes! 

Cornbread Muffins (yields 12 Muffins– adapted from Brown Eyed Baker)

Ingredients:

2 cups corn meals (divide to 1 1/2 cup and 1/2 cup)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
1 1/4 cups whole milk
1 cup sour cream
1/2 cup (1 stick)  unsalted butter, melted and cooled slightly
1/2 cup granulated sugar
2 eggs, lightly beaten

Method:

  1. Adjust oven rack to upper-middle position and preheat oven to 425 degrees F. Grease a 12-cup muffin pan with butter. 
  2. In a medium bowl, Whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.]
  4. Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
  5. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 15-20 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 minutes longer. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.
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