Sweet Cornbread Muffins

12 ounces unsalted butter (soft)
1 pound 2 ounces sugar
1 teaspoon salt
12 ounces whole eggs
24 ounces sour cream
11.25 ounces cornmeal
9 ounces cake flour
.75 ounces baking powder

Directions

1. Slowly cream together butter, salt and sugar until light and fluffy. (5-8 minutes)
2. Add eggs one at a time and allow to mix in before adding another.
3. Once all eggs are in and the mixture is smooth, add approximately 1/3 of the cornmeal and mix in.
4. Next, you will add approximately 1/3 of the sour cream and allow to mix in.
5. Continue adding 1/3 of cornmeal, followed by 1/3 of sour cream until all is combined and mixture is smooth.
6. Lastly, sift together cake flour and baking powder and add all at once to mixture. Mix just until absorbed.
7. Scoop finished mixture into prepared muffin cups.
8. Bake at 350F for 20-24 minutes or until sponge like when gently pressed.

Joliet Cooking School