Cornbread Muffins with Maple Butter
These tasty cornbread muffins make the perfect side dish for chili, barbecue, hearty soups and stews, and more!
Cornbread Muffins with Maple Butter
Rated 5.0 stars by 1 users
Category
Breads
Cuisine
American
Ingredients
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1 C. Yellow Cornmeal
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1 C. Unbleached All-Purpose Flour
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¼ C. Granulated Sugar
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1 Tbsp. Baking Powder
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¼ tsp. Sea Salt, Fine
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1 C. Buttermilk
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1 Large Egg
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2 Ears Sweet Corn
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5 Tbsp. Unsalted Butter
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¾ C. Unsalted Butter (Room Temperature)
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3 Tbsp. Maple Sugar Powder
For the Maple Butter:
Directions
Make the Maple Butter:
Using an electric mixer, beat butter in medium bowl until creamy.
Gradually add in the Maple Sugar and beat until well blended and smooth.
Make the Cornbread Muffins:
Remove the husks and silks from the sweet corn. Boil for 8 minutes in a large pot, then remove from the water and allow to cool. Cut kernels from the cob.
Preheat oven to 375°F.
Butter a regular-sized muffin tin (or use liners).
Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl.
Whisk buttermilk and egg in another medium bowl; melt and whisk in butter.
Add buttermilk mixture and sweet corn kernels to dry ingredients; stir just until incorporated (do not over mix).
Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes.
Serve warm with the maple butter.
Recipe Note
If fresh corn on the cob is out of season, substitute a drained can of sweet corn.