Corn Muffins for 2 – or Just for YOU!

Corn Muffin & Honey

This recipe is a “made from scratch” but is so easy, you’ll wonder why you ever bothered with a package that you have to add so much stuff to! And, since so many recipes for corn muffins make 12 – they often dry out before one or two of you get to eat them all!

So this one is quick – easy – and you can make them whenever you want; with fried chicken (yum) or with chili (triple yum)! And, since Cooking With Char will be attending the World’s Championship Chili Cookoff at the Spa Resort Casino in Palm Springs this weekend (Friday, Saturday & Sunday, October 11 – 13), I’m looking forward to making these for myself, along with some chili that includes what is requires of its contestants. I’ll let you know about that, too – no little bags of pre-filled spice “chili mix”, I can assure you of that!

If you see me there, please come up and say Hi! It would be great to meet you in person!

Corn Muffins for 2 or Just for YOU!

  • 2/3 c flour (unbleached, all purpose is fine but not whole wheat, it’s too heavy)
  • 1/3 c yellow cornmeal (white cornmeal is OK but doesn’t give it that pretty color)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 c sour cream
  • 1/4 c sugar
  • 3 Tbsp. unsalted butter, melted and cooled
  • 2 Tbsp. whole milk
  • 1 egg, lightly beaten

Preheat oven to 400 degrees and grease 4 muffin cups well. or use cupcake papers. Fill remaining cups 2/3 way with water. The water helps keep the muffin tin from warping. Or, use 4 custard cups (with cupcake papers or well greased) and set on a sided baking pan.

Whisk all dry ingredients except sugar, together until blended. Add sugar to sour cream and whisk all the remaining wet ingredients together until smooth. Fold the sour cream mixture gently into the cornmeal mixture with a rubber spatula. Don’t over mix; there will be some lumps and some floury spots.

Using an ice cream scoop or large spoon, divide batter evenly into each muffin cup. The filling should fill the cups and mound slightly. Bake for 12 to 17 minutes or until a toothpick inserted in the center comes out with only a few crumbs attached. Don’t over bake. It’s a good idea to rotate the pan about half-way through to ensure even baking and browning. The top middles will rise a bit.

Cool in the pan for about 5  minutes, then flip them out onto a wire rack to cool another 5 minutes before serving.

Makes 4 but can easily be doubles or tripled if serving a crowd.

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