These savory hearty muffins are softer and more moist than your conventional cornbread. They are slightly sweet with tender crumbs, and have a wonderful buttery corn flavor.I first saw this cornbread muffin recipe from Brown Eyed Baker. What appealed to me was how soft and fluffy they looked, and the fact that they are already portioned and ready-to-serve. They are different from your standard cornbread, which is baked in a large pan or skillet, so you have to cut and slice your portions. Here all you have to do is bake and throw it in a basket or on a plate. Your guests can just grab-and-go, which makes it great for backyard barbecues, potlucks, or any sort of social gatherings.These cornbread muffins are already on the menu for our annual Super Bowl party coming up, to accompany my husband’s famous chili 3-ways (wimpy, medium, and inferno). Famous says who? Well my husband and his friends.
The original source of this recipe is from Cook’s Illustrated. The method for this recipe is a little bit different. You start by cooking some of the cornmeal with milk before adding the rest of the ingredients. This traps the water in the batter, and keeps the muffins soft and moist. That’s what I love about Cook’s Illustrated – everything is done for a reason.
Once everything comes together, you fill your muffin tin above the rim, and bake for about 15 minutes.
The texture is soft and tender. The taste is savory and slightly sweet, with an earthy corn flavor. These cornbread muffins are a perfect pairing to some sticky sweet barbecue ribs, a nice warm bowl of stew, or your favorite bowl of chili.Print
These savory hearty muffins are softer and more moist than your conventional cornbread. They are slightly sweet with tender crumbs, and have a wonderful buttery corn flavor.
- 1&1/2 cups (245g) cornmeal, divided
- 1&1/2 cups (185g) all-purpose flour
- 1&1/2 tsp (6g) baking powder
- 1 tsp (6g) baking soda
- 1&1/4 tsp salt
- 1&1/4 cups (290g) milk
- 1 cup (258g) sour cream
- 1/2 cup (114g) melted butter
- 1/3 cup (66g) granulated sugar
- 2 large eggs
- Preheat oven to 425F and spray 12-cup muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together the 1 cup of the cornmeal, the flour, baking powder, baking soda, and salt.
- 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 porridge-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes.
- Whisk in the sour cream, melted butter, and sugar until combined (if the batter is still quite warm, let cool for a few minutes before adding the eggs), 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. It will fill above the rims.
- Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Category: side dish
- Method: bake
- Cuisine: American
Keywords: cornbread muffin recipe, moist cornbread recipe