Buttermilk Corn Muffins
Daughter No. 1 requested these for a Thanksgiving side so I thought I'd post this recipe today. Also goes great with soup and/or salad, stews, chili, BBQ, fried chicken...
You can add 1/2 a cup of frozen corn and/or a couple of Tablespoons of chopped jalapeños if you like.
Very lightly sweet, moist and yummy. Hope you enjoy. :)
Buttermilk Corn Muffins
Daughter No. 1 requested these for a Thanksgiving side so I thought I'd post this recipe today. Also goes great with soup and/or salad, stews, chili, BBQ, fried chicken...
You can add 1/2 a cup of frozen corn and/or a couple of Tablespoons of chopped jalapeños if you like.
Very lightly sweet, moist and yummy. Hope you enjoy. :)
Cooking Instructions
- 1
Preheat the oven to 400F.
- 2
In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated.
- 3
Sift the flour, cornmeal, baking powder, and salt into the wet mixture and stir until all the ingredients are just thoroughly combined and no more. (It's very important to resist the urge to stir the batter to a smooth consistency. When you do that, you can overwork the gluten in the flour, which results in a more dense and chewy texture to the muffin, which is not what we want here.) Let the batter sit for 10 to 30 minutes.
- 4
Pour the batter into 10 to 12 even portions into a buttered or lined muffin tin (I use silicone molds), and bake for 15 to 18 minutes, depending on the size (more time for fewer muffins, less time for more).
- 5
If you'd like a little extra browning like you see in the photo, before the last 4 minutes of baking, brush the top of each muffin with a little buttermilk. (Or you can just take a stick of butter and run it once over the tops. The heat does the melting, and I save a dirty dish. ;) )
- 6
Enjoy!
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