Cornbread Muffins

These are my daughter's absolute favorite thing (besides chocolate).  I always make them when I make ham and beans for dinner.  They are so much softer and fluffier than regular cornbread, and they're buttery enough on their own without having to break out the butter knife.  This recipe makes 12 big cornbread muffins.

Here's how to make these cornbread muffins:


1.  Preheat your oven to 400 degrees and grease a regular 12 cup muffin tin. 

2.  In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

 
3.  In a second medium bowl, whisk the eggs until the yolks and whites are well combined.  This mixture will turn out to be pretty thick.

4.  Then, add melted butter in three equal additions, whisking after each addition.  Your mixture should look like this after step 4:

5.  Add sour cream and milk to the egg mixture.  You do this in two separate groupings of equal amounts of each ingredient.  Add 6 Tablespoons of sour cream and 1/4 cup of milk and whisk to combine.  Then, repeat this step all over again.  After doing this step, your mixture should look like this:

6.  Finally, add your wet ingredients to your dry ingredients and mix until everything is just combined and there are no dry parts.  You need the mixture to be thick and pasty.

7.  Fill your muffin cups.  Fill each cup until it is nearly full.

8.  Bake for about 15-18 minutes.  Test to see if they're done with a toothpick.  They should be nice and golden colored.

Now, here's the recipe:

Cornbread Muffins

2 cups flour
1 cup cornmeal
1 1/2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup sugar
8 Tbsps. butter, melted and cooled
3/4 cup sour cream, divided
1/2 cup milk, divided

Preheat oven to 400 degrees.  Grease a 12 cup muffin tin.  Whisk flour, cornmeal, baking powder, baking soda and salt together in a medium bowl.  Whisk eggs in a second medium bowl, until well combined, about 20 seconds.  Add sugar to eggs and whisk vigorously until thick and homogeneous, about 30 seconds.  Add melted butter in 3 additions, whisking to combine after each addition.  Add 6 Tbsp. sour cream and 1/4 cup of milk and whisk to combine, then whisk in remaining 6 Tbsp. sour cream and remaining 1/4 cup milk until combined.  Add wet ingredients to dry ingredients and mix gently until the batter is just combined and evenly moistened.  Divide batter evenly among muffin cups.  Bake for 15-18 minutes.



Try this out and let me know what you think!  Bye, for now!