These sweet corn muffins call for one of the South's favorite ingredients, extra fine white cornmeal. This type of cornmeal is pale and so fine you could mistake it for all-purpose flour. It's ideal for cornbread, muffins, hush puppies, spoonbread and the like, but you can also use fine white cornmeal in pizza dough, pasta and cookies. It adds a little corn flavor without as much crunch as you'd get from medium grind.
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Sweet Corn Muffins
These muffins bake up with a slightly glossy top. They can be made with or without the fruit, but since they are sweet they accommodate blueberries, raspberries, pineapple and fruit very well! Compared to other corn muffins they have a lot of sugar, but they don't taste overly sweet at all in my opinion.
Brands of Fine White Cornmeal
Grocery stores in the South carry all kinds of cornmeal including self-rising and various cornbread baking blends. For these muffins I used a local brand called Abbitt's. It's available on a site called Southland Trading. Indian Head is a good one too.
Recipe
Fine White Cornmeal Muffins
Ingredients
- 1-2 tablespoons softened butter for greasing muffin tins
- 2 ¼ cups all purpose flour (283 grams)
- 1 cup fine white cornmeal (145 grams)
- ¼ cup cornstarch (32 grams)
- 1 ¼ cups white granulated sugar (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup blueberries, fresh or frozen (you can use more to taste)
Wet Ingredients
- 2 large eggs
- ⅔ cup vegetable oil or olive oil (or corn oil)
- 1 cup whole milk
- 1 cup sour cream or full fat Greek yogurt
- ½ teaspoon vanilla extract (optional)
Instructions
- Bring all ingredients to room temperature.
- Preheat the oven 400F degrees. Grease muffin tins generously with butter.
- Whisk the dry ingredients together in a large bowl. Try to whisk for at least a minute so that everything is very evenly blended. You can add the blueberries to the dry ingredients or add them later in the process.
- In a medium size bowl whisk together the eggs, oil, milk and yogurt (or sour cream). Add vanilla if using.
- Make a well in the dry ingredients and add the wet ingredients. Mix with a rubber scraper just until blended. The batter should be pretty thick.
- Divide the batter between the muffin tins. It should come to the top and mound.
- Bake for 22-25 minutes or until muffins are lightly browned on top and edges.
- Let the muffins cool in the pan for about 5 minutes, then carefully loosen and transfer to a wire rack.
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