* Exported from MasterCook *
Muffins, Extra-Corny Cornbread
Recipe By :Molly Baz
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Posted Side Dish
Snacks Vegetables
Amount Measure Ingredient -- Preparation Method
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Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 1/4 cups cornmeal
1/4 cup sugar -- plus
2 Tbsp. sugar
2 1/2 tsp. baking powder
3/4 tsp. baking soda
2 1/4 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
2 cups fresh corn kernels -- (from about 2 cobs), divided
2 large eggs -- plus
1 large egg yolk
3/4 cup sour cream
2/3 cup milk
1/2 cup melted unsalted butter -- cooled, (1 stick)
Flaky sea salt
Made with cornmeal and studded with fresh corn kernels, these
not-too-sweet tender muffins are just as good alongside barbecue as
they are slathered with butter at the breakfast table.
Preheat oven to 400F. 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 1 1/2 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 1/2 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 to 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.
S(Internet address):
"https://www.bonappetit.com/recipe/extra-corny-cornbread-muffins";
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Per Serving (excluding unknown items): 283 Calories; 13g Fat (40.6%
calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber;
82mg Cholesterol; 562mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0622