Cornbread Muffins

Name: Cornbread Muffins
Ingredients: 1 1/4 cups, spooned (5 1/2 ounces; 155g), all-purpose flour; 1 cup (5 ounces; 146g) fine- or medium-ground yellow cornmeal, such as Bob’s Red Mill; 1/4 cup (2 ounces; 57g) granulated sugar; 1 tablespoon (12g) baking powder; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 8 tablespoons (4 ounces; 113g) unsalted butter, melted; 2 large eggs, cool room temperature; 1 cup (260g) canned cream-style sweet corn; 1/2 cup (4 ounces; 113g) whole milk, cool room temperature; 1/4 cup (2 ounces; 56g) sour cream, cool room temperature; Nonstick cooking spray, for greasing the muffin pan

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Adjust oven rack to middle position and preheat to 425°F (220°C). In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Vicky Wasik In a medium bowl, whisk together melted butter, eggs, creamed corn, milk, and sour cream until homogenous. Vicky Wasik Whisk wet ingredients into dry ingredients until well combined. Do not over-mix. Vicky Wasik Lightly grease a 12-cup muffin nonstick or aluminum muffin pan with cooking spray. Divide batter evenly among the cups, about 76g (5 tablespoons) each, then firmly tap muffin pan on the counter to even out batter. This is enough to almost completely fill each cup with batter, but do not be alarmed; it will rise but spread very little overall. Vicky Wasik Bake until firm to touch, light golden in color, and a toothpick inserted into cornbread comes out clean, 18 to 20 minutes. Let cool 5 minutes, then use a small offset spatula to lift each muffin from the pan. Serve warm. Vicky Wasik

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