CRAVING THE CORN MUFFIN
Having a gritty texture and rich with melted butter and sour cream, this corn muffin recipe is over the top.
Yield: 12 muffins
Total time: 40 minutes
1 cup unsalted butter (2 sticks), melted and cooled, plus
more for greasing the pan
2 cups coarse or stone-ground cornmeal
1 1⁄2 cups all-purpose flour
2⁄3 cup granulated sugar
1 1⁄2 tablespoons baking powder
1 teaspoon fine sea salt
1⁄4 teaspoon baking soda
1 cup sour cream or whole-milk Greek yogurt
1⁄2 cup whole milk
2 large eggs, at room temperature
Demerara sugar, as needed
Softened butter, for serving
Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.