Yummy Northern Corn Muffins

I love corn bread. Love, love, love it! I have spent a long time trying out a lot of different recipes before I finally found the perfect one! This is a Northern corn bread, which is sweeter (like I like it), while Southern corn bread is more savory. I also like corn muffins better than bread because they’re easier to serve and easier to eat. This is an easy, fast recipe, and chances are, you already have all of the ingredients on hand.

For these muffins you need butter, eggs, baking soda, salt, baking powder, sugar, milk, sour cream, flour, and corn meal (I used blue corn meal). In a small bowl, melt the butter; set aside and allow to cool slightly. In a medium bowl, sift together the flour, corn meal, baking soda, baking powder, and salt; set aside. In another medium bowl, whisk the eggs for about 30 seconds. Add the sugar and whisk until thick and well combined. Add the melted butter and whisk well. Add half of the sour cream and half of the milk; whisk until mixed. Add the remaining sour cream and milk and mix ingredients until combined. Pour the flour mixture on top of the wet mixture; fold in the flour with a rubber spatula, being careful not to over mix.

Generously spray your muffin pan with cooking spray. To keep it clean, sit the pan on the open door of a dishwasher and spray it. Now the dishwasher caught all the excess oil and it will wash away with the next load of dishes.

Divide the batter evenly between the cups (about three tablespoons of batter per cup). Don’t flatten the batter out. Bake the muffins at 400 degrees for 18 minutes, or until golden brown. Allow to cool for at least 10 to 15 minutes before serving. I like to serve these while they’re still warm!

These are really delicious on their own, but a little butter makes them even better!! Enjoy!

Northern Corn Muffins
Makes 12 muffins

Ingredients

1 3/4 cups all purpose flour
3/4 cups corn meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted
3/4 cups sour cream
1/2 cup milk

Preheat the oven to 400 degrees. Spray a muffin pan generously with cooking spray.

In a medium bowl, sift together the flour, corn meal, baking powder, baking soda, and salt; set aside.

In another medium bowl, whisk the eggs for about 30 seconds. Add the sugar and whisk until thick and well combined. Add the melted butter and whisk well. Add half of the sour cream and half of the milk; whisk until mixed. Add the remaining sour cream and milk and mix ingredients until combined. Pour the flour mixture on top of the wet mixture; fold in the flour with a rubber spatula, being careful not to over mix.

Divide the batter evenly among the muffin cups (about 3 tablespoons per cup). Bake for 18 minutes, or until a toothpick inserted into the center comes out with 1 or 2 crumbs clinging to it.

Allow to cool for 10 to 15 minutes before serving.