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Dairy
Easy
40 Minutes
Diets 
We are corn muffin fans, and therefore there are many different types of corn muffins that I make. There’s the low-cal one from Secrets of Skinny Cooking that’s the best 100-calorie corn muffin there is (I know, I tried them all and I tested every recipe on the planet). Then there’s my go-to corn muffin that’s just a good version of a basic corn muffin. It’s one bowl and it can be made pareve or dairy, and I always have the ingredients in the house. Then there are these. There’s one cafe that serves a very dairy-tasting, buttery corn muffin (you know, the type that greases the bottom of the brown paper bag?). And since a member of the family loves them, it became time to duplicate them. I’m sharing them now because hot, fresh muffins out of the oven are so perfect for a break-the-fast meal, alongside a cup of coffee. We’ll always have the requisite sambousak and calzones, avocado salad, orange juice, and string cheese. But fresh muffins are our favorite extra.
Yields: 12 muffins
3/4 cup Glicks Flour
1 and 1/4 cups cornmeal
1 tablespoon Haddar Baking Powder
1/2 teaspoon Gefen Salt
1/2 cup (1 stick) butter, at room temperature
2/3 cup sugar
1 egg
3/4 cup sour cream
Preheat oven to 350 degrees Fahrenheit.
Sift together flour, cornmeal, baking powder and salt.
In the bowl of an electric mixer, cream butter and sugar. Add egg. Scrape down sides of bowl if necessary.
With mixer on low speed, add half the flour mixture, then the sour cream, then remaining flour. Pour into muffin cups and bake until beginning to turn golden on top, about 22 to 25 minutes.
Photo by Chana Rivky Klein
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My grocery seat me corn flour. Can I use that instead of cornmeal?
I wouldn’t suggest it. Cornstarch, corn flour, and cornmeal come from the same source but aren’t usually interchangeable. In baking, corn flour creates different textures in breads or cakes than cornmeal.