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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.

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