Ultra-Rich Corn Muffins

source Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter

Makes 12 Muffins

1/3 cup unsalted butter

1/4 cup canola oil (I used vegetable oil)

1 1/4 cups stone-ground cornmeal, spooned in and leveled
3/4 cup all-purpose flour, spooned in and leveled
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda

1 cup canned yellow cream-style corn
1/2 cup sour cream
3 large eggs
2 tablespoons milk
1 teaspoon pure vanilla extract

Heat oven to 400 degrees and position rack in the lower third of oven.

Place butter in a heavy saucepan and melt over low heat.  Continue to simmer, skimming the foam from the top as it forms.  The butter is ready when it is a rich golden brown and has a nutty fragrance.   This will take about 5 to 7 minutes or more depending on the weight of your saucepan.   Careful to avoid burning (it happens quickly!).  Pour the browned butter into a glass measuring cup and add the oil.  Spoon a scant 1 teaspoon of the tepid butter/oil mixture into each cup/well of a muffin pan.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.

In a medium bowl, combine the corn, sour cream, eggs, milk, and vanilla. 

Make a well in the center for the dry ingredients and add the liquids, along with the remaining butter/oil mixture.   Using an oversize rubber spatula, incorporate the dry ingredients into the liquids by pushing them from the side of the bowl towards the center.   Don't over mix!   Batter may be slightly lumpy.

Portion level scoops of the batter into the muffin cups using a no 16 ice cream scoop or a 1/4 cup capacity.

Bake for 20-22 minutes or until the muffins are golden brown and the tops are springy to the touch.  Toward the end of baking, rotate the pan to ensure even baking.  Remove from oven and place on rack to cool.