Corn muffins and I have a love affair. It’s almost like one of those cheesy romantic novels of love-at-first-bite, love lost and love found…
My first memory of corn muffins was from a neighborhood rib restaurant somewhere in Vancouver. My mom would take my 4-year-old self there from time to time (it was our secret place), and I would put on my rib-bib and bounce happily in my booster seat. I’ve long forgotten the name of the restaurant, or where it is located. What I do remember, however, were those oven-fresh, piping hot corn muffins that they would serve in a basket every time we visited. I was young and naive, and I thought our love would last forever. But alas, there came the day when I was whisked away, to live my life in Hong Kong, and I would never taste those tender crumbs for another 12 years. As fate would have it, I never asked for the name of those muffins ( I called them yummy buns), and it was love lost and love forgotten. But fate was kind, and I moved back to Toronto for university some 17 years later. And one wintery afternoon, one of those blisteringly cold days in Toronto, fate smiled upon us – Yes, Mr. Muffin and I- when I stumbled upon a Corn Muffin recipe on the internet. I immediately baked a batch, and when I took a bite out of those golden brown muffins, I was brought back to those blissful corn-muffin-munching childhood years of mine. Overly dramatic? I can’t help it. It’s food.
Here’s is one of my favorite corn muffin recipes. It’s not as dense as corn bread, and not as sweet and fluffy as a cupcake. In essence, it is juuuuuuust right. Crumbly on top, and soft in the center. Here’s to Corn Muffins! (And another Nommy Noms recipe.)
Yields: 12 Medium Muffins Prep Time: 15 Mins Cook Time: 20 Mins
- All-Purpose Flour ——————————————- 2 Cups
- Cornmeal (fine, preferably stone milled) ————- 1 Cup
- Baking Powder ———————————————– 1 1/2 tsp
- Baking soda ————————————————— 1 tsp
- Salt ————————————————————- 1/2 tsp
- Eggs (Large)————————————————— 2
- Sugar ———————————————————- 3/4 Cup
- Butter (melted, cooled) ————————————- 1 stick (1/2 cup)
- Sour Cream ————————————————— 3/4 Cup
- Milk (homogenized) —————————————— 1/2 Cup
The Fun Part
- Preheat oven to 400 degrees F (205 degrees C), and spray a 12-cup muffin tin with vegetable oil. Side Note: INVEST in an oil sprayer! It’s perfect for evenly spraying oven tins, and is indispensable for low fat oven-fried recipes! I bought mine at Crate & Barrel and it’s been a great tool!
- Mix flour, cornmeal, baking powder, baking soda and salt together. In another bowl, whisk eggs until combined.
- Add sugar to the eggs and whisk vigorously until thick and full incorporated.Add the melted butter in 3 successions, whisking well to combine each time.
- Add 6 Tbs of sour cream and 1/4 cup milk until combined. When combined, add wet ingredients to dry ingredients, folding in gently until combined.
- Drop batter into muffin molds, dividing evenly. Do not level the muffins, just let them form into their natural mounds.
- Bake for 18-20 minutes, until muffins are golden brown and skewer inserted in the muffins come out clean.
- Let sit for 10 minutes in the muffin tin, serve warm. ENJOY! 🙂
For muffins with good corn-flavor, go for those labelled with stone-milled (usually found in the health/organics section in grocers). Unlike other corn-meal, stone-milled corn meal still has the germ and hull attached to it, preserving the rich, flavor-filled oils which gives the muffins a distinct corn flavor. Avoid at all cost, any corn meal that is labelled with “instant” or “quick”. Instant corn meal have been par-cooked, which equates to a loss of flavor.
Does (grain) size matter? IT DOES!
Go for the finely ground. You will still get flavorful muffins with medium stone-milled corn meal, but be prepared to do some heavy grinding with your teeth! (Trust me. Not fun.)
Here’s a comparison of a finely ground cornmeal and a medium ground one: