Ingredients

The following ingredients have 4 Servings
  • 2 cups flour
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted and cooled
  • 3/4 cup sour cream
  • 1/2 cup milk

Instruction

  • Preheat the oven to 400 degrees F.  Generously coat a 12-cup muffin tin with cooking spray.
  • Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.
  • Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk until smooth.
  • Gently fold the egg mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix.
  • Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups.
  • Do not level or flatten the surface of the mounds.
  • Bake until light golden-brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes.
  • Let the muffins cool in the pan for 5 minutes, and then flip out onto a wire wrack to let cool for 10 minutes before serving.
  • Serve with butter, honey, or honey butter!