Buttery Cornmeal Muffins

• 1 c butter (2 sticks), melted and cooled
• 2 c cornmeal (original recipe calls for stone-ground or course, but I much prefer fine ground)
• 1 1/2 c flour
• 2/3 c sugar
• 1 1/2 T baking powder
• 1 tsp Diamond kosher salt
• 1/4 tsp baking soda
• 1 c sour cream or whole-milk Greek yogurt
• 1/2 c whole milk
• 2 eggs

Heat oven to 400 degrees and generously butter the muffin tins.

In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.

In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin, filling each to almost the top.

Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Freeze if you’re serving more than a day later.  If frozen, wrap in aluminum foil and reheat in a 400 degree oven for about 25 minutes.  Serve with even more butter.