Savory Corn Muffins
Created by dianegrapegrower on January 1, 2015
- Servings: 12
- Prep Time: 10m
- Cook Time: 13-17m
- Recipe #16511
Ingredients
- 2 cups cornmeal (10 ounces)
- 1 cup all-purpose flour (5 ounces)
- 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
- 8 tablespoons unsalted butter (melted and cooled slightly)
- 3 tablespoons granulated sugar
- 2 large eggs (beaten)
How to Make
-
Step 1: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 12-cup muffin tin. Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda, and salt together in medium bowl.
-
Step 2: Combine milk and remaining 1/2 cup cornmeal in large bowl. Microwave milk-cornmeal mixture for 3-4 minutes, whisking every 30 seconds, until thickened to batter-like consistency (whisk will leave channel in bottom of bowl that slowly fills in). Whisk in sour cream, melted butter, and sugar until combined. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (about 1/2 cup batter per cup).
-
Step 3: Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes. Serve warm.
Nutritional Facts
- Serving Size: 1 (103.6 g)
- Calories 272.6
- Total Fat - 13.1 g
- Saturated Fat - 7.4 g
- Cholesterol - 64.6 mg
- Sodium - 455.5 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 2 g
- Sugars - 4.6 g
- Protein - 6.6 g
- Calcium - 109.6 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg