CORNBREAD MUFFINS WITH CORN RECIPES

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .

Steps:

• Preheat oven to 400°. Generously coat a standard 12-cup muffin pan 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 completely.
• Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.