No Cornmeal Cornbread Muffins (with cheese!

Moist, soft, and fluffy cornbread muffins!  This recipe is just as good as the
traditional cornbread muffins without the cornmeal. It’s buttery with a nice corn
flavor and slightly savory with the addition of shredded cheese.

Ingredients

 0.75 cup all-purpose flour

 0.25 tsp baking soda

 1.25 tsp baking powder

 0.13 tsp salt

 0.13 cup unsalted butter

 0.33 cup sugar

 1 eggs

 0.25 cup buttermilk

 0.5 cup sweet corn cream style

 0.5 cup grated cheese (I used cheddar)

Instructions

 Pre-heat oven to 400f/ 200c. Grease muffin pan with oil or butter.
 Place butter in a lightly-colored pan over medium heat. Once melted, lower the
heat. Swirl and stir as it cooks to release the bubbles. Watch it carefully until
 color turns to a toasty brown. Immediately transfer to a large heat-proof bowl.
LET IT COOL.
 In another bowl, combine flour, baking soda, baking powder, and salt. Whisk to
combine.
 Add sugar to the brown butter. Stir to combine. Add the eggs. Cream until
mixture is fluffy and pale. Whisk by hand or an electric mixer.
 Stir in the buttermilk, cream of corn, and cheese. Add the dry ingredients into
two increments. Mix with a spatula or wooden spoon until just combined. Do
not overmix.
 Spoon batter into prepared muffin cups. Bake for 18 to 20 mins until a skewer
inserted into the center comes out clean and the top is golden. Mine took
exactly 20 minutes to get done. Cool the muffins for a few minutes in the pan,
then serve warm.

Notes

 To make the muffin moist and fluffy, cream the brown butter, sugar, and
eggs until fluffy and almost pale. Don’t overmix the batter.
 Homemade buttermilk: combine 1/2 cup full-fat fresh milk and 1 1/2 tsp
vinegar or lemon. Let it sit for 10 minutes until it curdles.
 Sugar can be reduced up to 1/3 cup if preferred.
 All-purpose flour can also be substituted with cake flour. For 1 1/2 cup
all-purpose flour, use 1 and 3/4 cups cake flour.
 Storage/Shelf-life: Place in an air-tight container to prevent the muffin
from drying out. It is good for 1 week in the fridge if properly stored.
 To reheat, microwave for 20 seconds.

Cuisine : American
Keyword : cornbread recipe