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