Cornbread Muffins with Corn

I hate to admit it, but I’ve grown disenchanted with my cornbread recipe.  I’ve been making the same recipe for years and years.  I got it off the side of an Albers Cornmeal box and I’ve never strayed.  However, and this is a big however, you cannot pick it up with your fingers.  I don’t always want to eat cornbread with a fork, so it’s time to branch out.

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1¼ cups cornmeal
  • ¼ cup plus 2 Tbsp. sugar
  • 2½ tsp. baking powder
  • ¾ tsp. baking soda
  • 2¼ tsp. kosher salt
  • 1½ tsp. freshly ground black pepper
  • 2 cups corn kernels from about 2 cobs), divided
  • 2 large eggs plus 1 large egg yolk
  • ¾ cup sour cream
  • ⅔ cup milk
  • ½ cup (1 stick) melted unsalted butter, cooled
  • Flaky sea salt


  • Preheat oven to 400°. Generously coat a standard muffin tin with nonstick spray.
  • Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ 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 ½ 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, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool complete

* From the Recipe Box:

This was hard to do.  I’ve been resisting change for a very long time.  I loved the crunch of the corn.

OMG!  I loved this recipe.  The kicker is the black pepper.  It adds just the right amount of spice.  This is my new cornbread recipe.

and remember:    In the end, we only regret the chances we didn’t take, the relationships we were afraid to have, the decisions we took too long to make.  Big kiss, Lynn

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