Cornbread Muffins

By Stef -

I liked these as well as regular cornbread, but it was nice to try them for the novelty. I got the recipe from melskitchencafe.com.

Cornbread Muffins

INGREDIENTS
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup (about 5 ounces) yellow cornmeal
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup (5 ¼ ounces) sugar I used 2/3 C.
  • 8 tablespoons butter, melted and cooled slightly
  • ¾ cup light or regular sour cream I used 1/3 C. sour cream and the rest I used ricotta cheese
  • ½ cup milk
DIRECTIONS
  1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a standard 12-cup muffin tin (plus a few more – my batches usually make about 16 muffins).
  2. Whisk the flour, cornmeal, baking powder, soda and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over mix. Using a large spoon sprayed with cooking spray, divide the batter evenly among tins.
  3. Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway. Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm

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