LUCY BURDETTE: Happy Sunday everyone! I love, love, love cornmeal muffins but I've found the ones I made in the past turned out dry, a poor shadow of the muffins from my favorite Connecticut bakery, Four and Twenty Blackbirds. When I spotted this recipe in the Wednesday food section of the Times, I had to try it. I take no credit for designing this recipe--all of that goes to Melissa Clark in the New York Times food section. I do get credit for noticing how fabulous these muffins sounded, making them myself, and now encouraging you! This is not a dietetic recipe, it's for a special occasion.
Here's what you'll need:
2 sticks butter (yup, that's right, 2)
1 and 1/2 cups flour
2 cups cornmeal
2/3 cups sugar
1 and 1/2 tablespoons baking powder (I always choose the low-sodium brand)
1/2 tsp salt (I cut this in half from 1 tsp)
1/4 tsp baking soda
1 cup sour cream or whole milk yogurt
1/2 cup milk (you might as well use whole)
2 eggs at room temp
Preheat the oven to 400. Put cupcake liners in a cupcake pan.
Melt the butter. When it's cool, whisk in the sour cream, milk, and eggs.
In a separate bowl, whisk the dry ingredients together.
Fold the wet ingredients into the dry ingredients. Drop the batter into the prepared pan and sprinkle a bit of coarse sugar on the tops if you like. Bake until golden and beginning to brown around the edges, 18-20 minutes
(This was Melissa Clark's recipe from the New York Times and I can't recommend it highly enough!)
This is a perfect fall muffin--good for October, Thanksgiving, Christmas, anytime really. Do you have a favorite baked treat for this shoulder season?
