Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.
- Yield: Makes 12
Source: Martha Stewart Living, June 2002
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 3/4 teaspoon pure vanilla extract
- 3/4 cup sour cream
Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.