I loved Jiffy cornbread not only because it was fluffy and sweet but because it was magically easy. You open the box of dried goods, mix with eggs and liquid in a bowl, pour into a tin and something edible comes out in half an hour. I then started buying Betty Crocker as well, and it was not until university that I ditched the box and started baking from scratch. I’m happy now I can make proper corn muffins to my own taste at home. Ones that are soft and light, just mildly sweet and very much corn-tasting, reminiscent of the smell of steamed corn on the hob my sister and I would eat as children.
Adapted from Serious Eats
Makes 12 muffins
140g masa harina (finely ground cornmeal is a suitable substitute)
1 tsp salt
2 tsp baking power
1/2 tsp baking soda
170g sour cream
120ml buttermilk (or milk with a squeeze of lemon juice, leaving it to rest for five minutes until it curdles)
2 large eggs
70g melted butter
Corn kernels cut off from one ear of corn
Preheat oven to 220C. Grease and line a standard 12 cup muffin tin.
Mix the masa harina, flour, sugar, salt, baking powder and soda in a bowl.
In a separate bowl, whisk together the sour cream, buttermilk, eggs and butter. Stir in the dry ingredients and lastly fold in the corn kernels.
Pour into the muffin tins and bake for about 20 minutes or until when a toothpick inserted into the center comes out clean.