Fresh Corn Cornbread Muffins

flour cornmeal sugar corn egg sour cream milk butter muffin cornbread

Molly Baz

Makes 12

Source

Ingredients

Nonstick vegetable oil spray

1½ cups all-purpose flour

1¼ cups cornmeal

¼ cup plus 2 Tbsp. sugar

2½ tsp. baking powder

¾ tsp. baking soda

2¼ tsp. kosher salt

1½ tsp. freshly ground black pepper

2 cups fresh corn kernels (from about 2 cobs), divided

2 large eggs plus 1 large egg yolk

¾ cup sour cream

⅔ cup milk

½ cup (1 stick) melted unsalted butter, cooled

Flaky sea salt

Method

Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.

Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.

Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.

Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.

Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.

Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.