Basic Corn Muffins

These corn muffins are basically the innermost corn muffins. If you've ever made cornbread, you know that you usually use more flour than cornmeal, but in these muffins the ratio is opposite. I was hesitating at first as I thought they might be thick dry a little, but due to the addition of milk, melted butter and sour cream, the muffins are very moist and flavorful . The preparation method is a bit different, because you start cooking corn meal with milk, almost making corn porridge or coarse-grained consistency and then combining all other ingredients. Cook's Illustrated explains that this is done to catch water and keep the corn muffs in a beautifully damp condition

Corn meal is grain of crushed corn, but it may be very dense. In order to moisturize these muffin cakes, please add flour and eggs to the base. This process helps to provide a muffin structure from the protein. Honey and sugar not only sweeten muffins, they soften them. Using a starter like baking powder (sodium bicarbonate and tartar cream) can help the muffin go up. The acid and base in sodium bicarbonate react in the presence of water to generate bubbles. When baked in an oven, the heat helps solidify the batter, so the formed carbon dioxide is trapped. You know what I'm talking about, those cute muffin tops