Ingredients
12 tbsp. unsalted butter
1 c. all-purpose flour
1 1/4 c. corn flour
1 tbsp. baking powder
2 tsp. kosher salt
1/2 c. packed dark brown sugar
2 eggs
1 c. whole milk
1 ear corn (optional)
Preparation
Step 1Preheat oven to 350 degrees and place a rack in the center. Butter and flour a 12-muffin tin. In a large bowl, combine flours, baking powder, and salt; set aside. In a standing mixer fitted with a paddle attachment, mix butter and brown sugar on high speed until light and creamy, about 3 minutes. Mix in eggs 1 at a time.Step 2With the mixer on low speed, add in half the reserved flour mixture, then 1/2 cup milk. Repeat with remaining flour and milk. Stir in corn. Spoon batter into prepared muffin tin. Bake, rotating pan halfway through, until muffins are golden brown at edges and a toothpick inserted in the center comes out clean, about 35 minutes. Twist out muffins and place on their sides in tin to cool. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
