Back in 2018, former BA food editor Molly Baz sent a reference photo for her corn muffin recipe to her team, as planned—and to all 2,600 employees at Condé Nast. “The crowds went wild,” Molly explains. We get it. These cornbread muffins are packed with sweet, juicy corn kernels. Per Molly, they’re “so delicious, so corny, so hot and steamy, [and] buttery.” Aside from sending a low-res photo to over 2,000 strangers, what’s not to love?
The muffins get a double hit of corn flavor and texture from a mix of stone-ground cornmeal (white or yellow cornmeal is fine) and fresh corn (you can also use frozen corn; don’t thaw it first). Stone-ground cornmeal retains some of its germ and hull, giving it the muffins a more dynamic texture and robust flavor. A little all-purpose flour, leavener, and a fair amount of melted butter keep the crumb tender.
Seasoned with lots of black pepper, these corn muffins are a perfect side dish for holidays like Thanksgiving or a summer BBQ. For breakfast, slather them with honey butter (blend 2 sticks room temperature butter with honey to taste). You can make the muffins a day in advance, but you will need a lot of willpower.
Recipe information
Yield
Makes 12
Ingredients
Preparation
Step 1
Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.
Step 2
Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.
Step 3
Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.
Step 4
Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.
Step 5
Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
Step 6
Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.
Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.
Recipe notes
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