Cornbread makes me so happy, even when it's super dry I'm still just happy to have it in my life. Because of the corn content, these aren't chalky nor are they super heavy and moist. The kernels keep things light and it's definitely not a super sweet cornbread recipe - enjoy!
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1¼ cups cornmeal
- ¼ cup plus 2 Tbsp. sugar
- 2½ tsp. baking powder
- ¾ tsp. baking soda
- 2¼ tsp. kosher salt
- 1½ tsp. freshly ground black pepper
- 2 cups fresh corn kernels (from about 2 cobs), divided
- 2 large eggs plus 1 large egg yolk
- ¾ cup sour cream
- ⅔ cup milk
- ½ cup (1 stick) melted unsalted butter, cooled
- Flaky sea salt
Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.
Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.
Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.
Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.
Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.