Quickie Cornbread Muffins

makes 12 full-size muffins

Here’s a quick and delicious take on the classic corn muffin from Chef Renee Schuler of Eat Well Catering & Events. Both wet and dry mixes can be prepped the night before making the muffins; all you have to do is combine the two blends and bake before serving. The sour cream and added flavorings make these muffins a little different than your standard sweet cornbread. Make them truly local by using Weisenberger Mill cornmeal and flour, which you’ll find at Madison’s at Findlay Market. 

1 cup Weisenberger Mill cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 cup sugar
1 large farm-fresh egg
1½ cups sour cream
⅓ cup unsalted butter, melted
Chopped scallions, chives, or jalapeños (optional)

Preheat oven to 350°; grease 12 standard muffin cups. 

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. In a second bowl, combine the sour cream and egg. Blend the dry mixture into the wet mixture (it will be very dry). Add the melted butter and stir just to blend. Add the scallions, chives, or jalapeños. Scoop into greased muffin cups and bake for 20 minutes, until golden and set. Let the muffins cool on a wire rack for 15 minutes before unmolding them.

Serve warm, with a crock of J.E. Gibbs’ fresh dairy butter.