This corn muffin recipe is very similar to my corn bread recipe; the major changes are that these are sweeter and slightly richer due to the addition of honey and heavy cream. I think these changes make for a perfect breakfast muffin. The polenta, or coarse cornmeal, gives great texture, the honey adds a sweet clover-floral scent, and the cream makes them incredibly tender.
I like to have them warm from the oven with a lovely pat of butter melting seductively on the yellow cornbread interior and a cup of honey-sweetened tea. Enjoy!
1 cup flour
1/2 cup cornmeal
3/4 cup coarse cornmeal (dried polenta)
1/2 cup sugar
1/4 cup honey
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup sour cream
1/2 cup heavy cream
1 stick butter, melted
Preheat your oven to 350 degrees.
Grease 2 12 cup muffin pan and set it aside.
In a large bowl, whisk together the flour, corn meals, sugar, salt baking powder and baking soda.
In another bowl, whisk the buttermilk, sour cream, heavy cream, eggs and melted butter.
Stir the wet ingredients into the dry until just combined.
Pour the batter into each muffin well. Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center of each muffin comes out clean.
Allow to cool for 15 minutes in the tin, then cool completely or enjoy while warm.
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