Categories: Muffins, Side Dish

Ingredients

• softened unsalted butter, for the pan
• 1 1/4 cups unbleached all-purpose flour
• 1/4 cup stone-ground yellow cornmeal
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
• 1/2 cup superfine sugar
• 2 large eggs, at room temperature, beaten
• 1/4 cup whole milk
• 1 (7 ounce) can vacuum-packed corn, well drained

Directions

1. Position oven rack in the center of the oven; preheat to 400°.

2. Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.

3. Whisk the flour, cornmeal, baking powder, and salt together in a bowl.

4. Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.

5. Gradually beat in the eggs, beating well after each addition.

6. Decrease mixer speed to low; in thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth.

7. Stir in the corn.

8. Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.

9. Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.

10. Cool in the pan set on wire rack for 10 minutes; remove muffins to wire rack and cool completely.

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