Creamed Corn Cornbread Muffins

Makes 18-20 muffins, or 1 9x9” pan (see note if using cast iron)*

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Step 1

Preheat oven to 350ºF. Line a muffin tin ( or 2 if you have it!) with paper liners.

Step 2

Begin by preparing the creamed corn. Heat butter in a medium saute pan over medium heat. Add in corn and sauté until tender, about 3 minutes.

Step 3

Sprinkle in flour and stir to incorporate flour with the butter and corn. Cook for about 1 minute.

Step 4

Add in milk and cream and stir.

Step 5

Cook corn, stirring, until mixture is thick and creamy, about 5 minutes. Season to taste with salt.

Step 6

Using an immersion blender, blend mixture very briefly so that there is still a lot of whole corn, but the mixture is a bit more broken down. Set creamed corn aside to cool to about room temperature.

Step 7

In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt until combined.

Step 8

Add in beaten eggs, sour cream, oil and milk. Stir until just incorporated.

Step 9

Fold in creamed corn mixture. Careful not to over-mix!

Step 10

Scoop mixture into the prepared muffin tin, about 2/3 of the way up.

Step 11

Bake for 14-16 minutes until puffed and a toothpick inserted comes out clean.

Step 12

Let cool briefly and enjoy warm with butter and a drizzle of honey if desired.

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