Cracklin’ Cornbread Muffins
Makes 12
Ingredients
- 1½ cups all-purpose flour
- 1¼ cups medium-grind yellow cornmeal
- ¼ cup sugar
- 2½ teaspoons baking powder
- 2¼ teaspoons kosher salt
- ¾ teaspoon baking soda
- ¼ teaspoon ground black pepper
- ¾ cup sour cream
- ⅔ cup whole milk
- ½ cup unsalted butter, melted and cooled slightly
- 2 large eggs, lightly beaten
- 2 cups crushed pork rinds, plus more for topping
- 1 cup frozen corn kernels, thawed
- 1 cup shredded sharp Cheddar cheese
- 1 teaspoon Creole seasoning
Instructions
- Preheat oven to 400°. Spray a 12-cup muffin pan with cooking spray.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and pepper. Make a well in center.
- In a medium bowl, whisk together sour cream, milk, melted butter, and eggs. Add sour cream mixture to flour mixture, and stir until just combined. Fold in pork rinds, corn, and cheese. Divide batter evenly among prepared muffin cups. Top with pork rinds.
- Bake until tops of muffins are golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pans for 5 minutes. Sprinkle with Creole seasoning. Remove from pans, and serve warm.
