Rather Rich Corn Muffins

It's been awhile since I made cornbread so when I needed a great recipe for the Southern dinner I was making with a friend I asked the ladies on my cooking board for suggestions. These Rather Rich Corn Muffins sounded awesome.

This recipe made a ton of batter - I got 36 muffins from it - which was a good thing because these were a big hit with the adults and kids alike. Mine didn't get golden brown, but they were baked in my friend's oven on the convection setting so that may have been the reason. Regardless, the flavor was amazing. I'll definitely be making these again.

Rather Rich Corn Muffins
As seen on Fake Ginger, from The Pastry Queen

3/4 cup (1 1/2 sticks) unsalted butter, melted
3 cups heavy whipping cream
3 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups coarse cornmeal plus extra to sprinkle over
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup fresh corn kernels or canned corn, drained (optional)

Preheat the oven to 350. Generously grease 36 standard muffin cups or line them with disposable muffin wrappers.

Pour the butter, cream, and eggs into the large bowl. Add the flour, cornmeal, sugar, baking powder, and salt on top. Stir until the ingredients are combined and not lumpy. Stir the corn into the batter, if using.

Fill the muffin cups about 2/3 full with the batter. Sprinkle cornmeal over the tops of the muffins. Bake the muffins for 12 to 15 minutes, until lightly brown; they should spring back when you touch the tops lightly with your fingertips.

They are best served warm, and are equally delicious toasted and buttered.