crunchy corn muffins

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(from Virginia Willis Bon Appetit, Y'all, I love love love this book)
{printable recipe}

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the muffin tin

1 cup all-purpose flour

2/3 cup white or yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)

1/4 teaspoon cayenne pepper

1/2 cup whole milk

1/2 cup sour cream

2 large eggs

Preheat the oven to 425*. Brush a 12-cup standard muffin tin with some of the butter (I used muffin papers).

In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, baking soda, cheese and cayenne; make a well in the center of the mixture.

In a second bowl or large liquid measuring cup, combine the milk, sour cream, eggs and the remaining 4 tablespoons of butter.  Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. Place a scoop of dough into each muffin cup, filling no more than two-thirds full. 

Bake until golden, about 15 minutes. Transfer to a rack to cool slightly. Turn out of the tin and serve warm.

bon appetit