1 cup (about 5 ounces) yellow cornmeal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup (5 ¼ ounces) sugar
8 tablespoons butter, melted and cooled slightly
¾ cup light or regular sour cream
½ cup milk
Adjust an oven rack to the middle position and heat the oven
to 400 degrees. Grease a standard 12-cup muffin tin (plus a few more – my
batches usually make about 16 muffins).
Whisk the flour, cornmeal, baking powder, soda and salt in a
medium bowl to combine; set aside.
Whisk the eggs in a second medium bowl until
well combined and light-colored, about 20 seconds. Add the sugar to the eggs;
whisk vigorously until thick and homogenous, about 30 seconds; add the melted
butter in 3 additions, whisking to combine after each addition. Add half the
sour cream and half the milk and whisk to combine; whisk in the remaining sour
cream and milk until combined.
Add the wet ingredients to the dry ingredients;
mix gently with a rubber spatula until the batter is just combined and evenly
moistened. Do not over mix. Using a large spoon sprayed with cooking spray,
divide the batter evenly among tins.
Bake until the muffins are light golden brown and a skewer
inserted into the center of a muffin comes out clean, about 15-18 minutes,
rotating the muffin tin from front to back halfway. Cool the muffins in the tin
5 minutes; invert the muffins on a wire rack, stand the muffins upright and
cool 5 minutes. Serve warm.
