* Exported from MasterCook *
Muffins, Rich and Buttery Corn
Recipe By : Melissa Clark
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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1 cup unsalted butter -- (255g) 2 sticks)), melted
and cooled, plus more for greasing the pan
2 cups cornmeal -- coarse or stone-ground (240g)
1 1/2 cups all-purpose flour -- (190g)
2/3 cup granulated sugar -- (165g)
1 1/2 tablespoons baking powder
1 teaspoon fine sea salt
1/4 teaspoon baking soda
1 cup Greek yogurt -- sour cream or whole-milk (240 ml)
1/2 cup whole milk -- (120 ml)
2 large eggs -- at room temperature
Demerara sugar -- as needed
Softened butter -- for serving
Made with plenty of melted butter and sour cream, these golden,
lightly sweet corn muffins are moist, rich and delicately crumbly. If
you can find coarsely ground cornmeal (as opposed the fine stuff
that's on most supermarket shelves), you'll also get deep corn flavor
and a pleasantly grainy texture. Serve these warm from the oven,
slathered with even more butter, or halved and toasted under the
broiler to crisp the surface. They'll even keep for a few days if you
store them in the fridge, and freeze perfectly for up to a month.
TIME: 40 minutes
Heat oven to 400F, 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.
Cal 379, Fat 21g , Carb 44g, Sod 16g, Fiber 1g Pro 5g
Review: You'll get a much better crown if after mixing the batter
(leaving in some requisite lumps) you let the batter sit for 10 to 15
minutes so the liquids get absorbed by the corn meal and flour.
Review: A twist for those who prefer savory to sweet: skip the
Demerara sugar and add crumbled bacon bits to the batter. Best. Muffins. Ever.
Review: Made sour cream cornbread the other night with essentially
the same recipe sans the demerara sugar but a wee bit of dark brown
sugar to the batter and added some fried chopped uncured bacon, a
sprinkling of red pepper flakes, and cheddar cheese to the mix.
Review: These muffins were delicious - very moist and full of flavor.
My issue was it made almost twice the amount needed for 12 muffins so
that added to prep time (only have 1 muffin pan) and the cooking time
seemed wayyyyy too short. My muffins needed about 23 minutes to be
cooked through the middle.
Review: While I loved the muffins, the amount of batter here runneth
all over the top of a standard 12 cup muffin pan. Next time I'll keep
the amount of batter per cup to about 3/4 full -- and bake the rest
in a ramekin or two (or just bake them in buttered ramekins filled 3/4 full.
Review: I added fresh corn niblets and sage. Delicious.
Review: Just made these. Delicious! As one reader suggested, I added
minced, crisped bacon and some scallions. I used about 2 tbl of the
bacon fat and reduced the butter that same amount. I also reduced the
sugar to 1/2 cup to keep it more savory. The browned edges were a
hit, and we enjoyed the texture from the coarse corn. Thanks for the
great recipe. I made a double batch, so I'm thinking of using the
leftovers to make a savory bread pudding to go with roast chicken.
Fall is here...
Review: I love corn muffins and this is definitely my favorite recipe
now. The crumb is soft and luxurious and the top crunchy. I can't
think of a thing I would change. AND it's easy. Love, love, love it.
Review: I am a Southerner so do not prefer sweet cornbread. I doubled
the 1 tsp of salt and put Maldon sea salt on the top, not Demerara
sugar. Still sweeter than I care for, but my husband, who hails from
NJ originally, was super pleased with them.
Review: Delicious. Corny, crumbly, buttery and moist. Henceforth,
this shall be my go-to corn muffin recipe. I made it as written
except to add 1/4 cup of chopped dried cranberries.
Review: Yes, these are a 'once in a while' treat due to the high fat
content. However, there are not enough words in the dictionary to
describe these amazing muffins. sweet. crunchy. cakey. crumbly.
moist. corny. comforting. dreamy. perfection.
S(Internet address):
https://cooking.nytimes.com/recipes/1020502-rich-and-buttery-corn-muffins
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Per Serving (excluding unknown items): 353 Calories; 18g Fat (45.3%
calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber;
81mg Cholesterol; 391mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 0108