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
