Corn Muffins

Prep Time: 1 Hour
Yields: 12 Muffins


Corn bread can be made in skillets, non-stick pans or muffin tins. However, it is hard to make a good corn bread without cast iron cookware. The pan should always be heated to about 400 degrees F in the oven before the batter is added. Older South Louisianians suggest adding crackling or bacon and whole kernels of corn to the batter to enhance the flavor. Corn bread has been referred to as skillet bread, hush puppies, spoon bread and corn sticks. Whatever you call it and however you cook it, it is still just good ol' Southern corn bread.


1/4 cup whole kernel corn

1 cup yellow cornmeal

2 cups flour

1 and 1/2 tsps baking powder

1 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 cup sugar

8 tbsps unsalted butter, melted

3/4 cup sour cream, divided

1/2 cup milk, divided


Adjust oven rack to middle position and preheat oven to 400 degree F. Coat a standard muffin tin or a 9-inch cast iron skillet with cooking spray. In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda and salt. Mix well and set aside. In a separate bowl, whisk eggs for 1 minute then add sugar, whisking for 30 additional seconds or until well blended. The mixture should be thick and homogenous. Add melted butter in 3 additions, whisking to combine after each addition. Add half of the sour cream and milk, whisking to combine. Add remaining sour cream and milk and blend well. Add the wet ingredients to the dry along with the corn, mixing gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over mix. Using an ice cream scoop or a large spoon, divide batter evenly among muffin cups, dropping it to form mounds or pour into skillet. Do not level or flatten the surface. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes. Rotate tin from front to back half way through baking time. Cool muffins in tin 5 minutes. Serve with sweet cream butter.