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.
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.