Fresh Corn Muffins | Dorothy Lane Market

Fresh Corn Muffins

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 12
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

Make these muffings your own by stirring in various mix-ins such as chopped green onions, shredded Cheddar cheese, minced jalapeños, or cooked and crumbled DLM Uncured Bacon.

INGREDIENTS

  • 1½ cups all-purpose flour
  • 1¼ cups cornmeal
  • ¼ cup + 2 Tbsp sugar
  • 2½ tsp baking powder
  • ¾ Tbsp baking soda
  • 2¼ Tbsp Kosher salt
  • 1½ tsp freshly ground black pepper
  • 2 cups fresh corn kernels (about 2-3 ears)
  • 2 large eggs
  • ¾ cup sour cream
  • ⅔ cup milk
  • ½ cup melted butter, cooled
  • Flaky sea salt

INSTRUCTIONS

1
Preheat oven to 400°F and generously coat a standard 12-cup muffin pan with butter or non stick spray.
2
Whisk flour, cornmeal, sugar, baking powder, baking soda, Kosher salt, and pepper in a large bowl. Stir in 1½ cups corn saving rest for top.
3
Lightly whisk eggs in a medium bowl, then whisk in sour cream, milk, and butter. 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. Add any additional mix-ins if desired.
4
Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
5
Bake muffins 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.

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Fresh Corn Muffins

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 12

INGREDIENTS

  • 1½ cups all-purpose flour
  • 1¼ cups cornmeal
  • ¼ cup + 2 Tbsp sugar
  • 2½ tsp baking powder
  • ¾ Tbsp baking soda
  • 2¼ Tbsp Kosher salt
  • 1½ tsp freshly ground black pepper
  • 2 cups fresh corn kernels (about 2-3 ears)
  • 2 large eggs
  • ¾ cup sour cream
  • ⅔ cup milk
  • ½ cup melted butter, cooled
  • Flaky sea salt

INSTRUCTIONS

1
Preheat oven to 400°F and generously coat a standard 12-cup muffin pan with butter or non stick spray.
2
Whisk flour, cornmeal, sugar, baking powder, baking soda, Kosher salt, and pepper in a large bowl. Stir in 1½ cups corn saving rest for top.
3
Lightly whisk eggs in a medium bowl, then whisk in sour cream, milk, and butter. 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. Add any additional mix-ins if desired.
4
Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
5
Bake muffins 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.

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