I’m determined to find a way to put cornmeal in more baked things. It complements a lot of different flavor profiles, and adds some variety to the texture of most things. I put cornmeal in my waffle batter this weekend, and I’ve made a commitment to never go back to my non-cornmeal ways. Seriously. It’s that good. But we’re not here to talk about waffles. We’ll do that another day.
These cornmeal lime muffins are great, but they’re even better with a little butter and a drizzle of honey.
Okay, real talk…yes, these were delicious. But here’s what I would do next time…take out the vanilla, reduce the zest and sugar by about half, add some cheddar, some corn kernels, and some chopped jalapenos. And maybe a little chili powder. They would be off-the-chain delicious. And a really good complement to chili. But if you want something sweeter and lime-ier, you should still try these.
Cornmeal Lime Muffins
2 large eggs
3/4 cup sour cream
1 TB freshly squeezed lime juice
Zest of one lime
1 1/2 tsp vanilla extract or paste
6 TB unsalted butter, melted and cooled
3/4 cup all-purpose flour
1 1/4 cups yellow cornmeal
2/3 cup granulated sugar
1 tsp salt
2 tsp baking powder
- Preheat the oven to 400 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of nonstick spray.
- In a medium bowl, whisk the eggs for a few seconds. Add the sour cream, lime juice, zest, and butter and whisk again until combined.
- In a large bowl, whisk together flour, cornmeal, sugar, salt, salt, and baking powder. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and fold the dry into the wet until just mixed.
- Fill each muffin cup about three quarters full. Tap the bottom of the pan against the counter to level the batter.
- Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack to cool for 10 – 15 minutes. Pop the muffins out while they’re still warm, and serve immediately.