Corn muffins, in my world, are a breakfast food. Hot from the oven, broken into pieces, butter and some maple syrup on them? They’re a pretty good breakfast food. Bacon is a fine accompaniment, if you want a little protein. They’re also good with chili, if you want them for a non-breakfast meal. Between my husband, my daughter, and myself, a dozen lasts less than 24 hours in our house.
Corn Muffins
7.5oz GF flour (I use ATK’s GF flour)
6.67oz corn meal
1.5t baking powder
1t baking soda
0.5t salt
0.25t xanthan gum
1.33c sour cream (we were short of sour cream, so I substituted plain whole fat greek yogurt – worked like a charm)
5.25oz sugar
0.67c milk
2 large eggs
10T unsalted butter, melted and cooled
- Mix dry ingredients (not the sugar, which is a wet ingredient) together in a medium bowl. Mix wet ingredients (but only 8T of melted unsalted butter) in another. Add wet ingredients to dry, mix until no lumps remain. Let rest for 30 minutes.
- Preheat oven to 500F. Spray muffin tin with vegetable oil spray. Portion batter evenly into muffin tin, brush tops with last 2T of butter. Bake for 7 minutes.
- Reduce oven temp to 400F, and bake for 7 more minutes.
- Let cool for 10 minutes in pan, and on wire rack for 10 more minutes. Serve warm.