Corn Muffins

Corn Muffins

(makes 12 muffins)

2 large eggs

¾ C sugar

8 T butter, melted and cooled slightly

¾ C sour cream (or whole milk plain yogurt)

½ C milk

1 1/2 C all purpose flour

½ C white wheat flour

1 C cornmeal*

1 ½ t  baking powder

1 t baking soda

½ t salt

Whisk the eggs in your mixer. Add the sugar and whisk 30 seconds.  Add the butter very slowly while whisking. Whisk in ½ of the sour cream, then ½ of the milk, then remaining sour cream, and remaining milk.  Combine the dry ingredients in a small bowl, then add to wet ingredients and fold in with a spatula until just combined—as with all muffins, don’t over stir.  Place batter in 12 regular sized muffin tins lined w/ muffin papers, and bake at 375 until light golden brown-about 15-17 minutes—use a toothpick to check for doneness.  Cool in tins 5 minutes, then cool on wire rack 5 minutes, then serve with honey.

*For really fresh tasting, high quality cornmeal that is much better than any cornmeal you can buy, you can grind your own from dried corn kernels.  This is a different kind of corn than popcorn—I have bought it at Macey’s in the big buckets.  It should store fine for 2-3 years if kept cool, dry, and airtight.  For corn muffins, grind the corn as fine as you can.

Hint:  To save time, you can mix up several batches of the dry ingredients at one time, then store them individually in the freezer in quart Ziploc bags.