Corn Muffins

I was bringing a meal to a family from our church who just had a baby and I wanted to make some muffins from scratch.  I didn't have any bran flakes in the house so I hunted up a new recipe online.  They turned out great!  I even followed the link on Smitten Kitchen and made the Browned Honey Butter to go with them.

Corn Muffins

1 1/2 cup cornmeal
1 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/4 cup milk - the thicker the better
1/2 cup cornmeal
1 stick butter
1 cup sour cream
1/3 cup sugar
2 eggs

In a medium bowl, whisk together 1 1/2 cup cornmeal, flour, baking powder, baking soda, and salt.  In a large bowl whisk together milk and 1/2 cup cornmeal.  Microwave milk mixture for 1 1/2 minutes, then whisk.  Microwave at 30 second intervals, whisking in between until the mixture is thickened (about 2 more minutes).  Cut the butter into the milk mixture and whisk until it is fully melted and smooth.  Whisk in sour cream, sugar, and eggs.  Fold in flour mixture and stir until just combined, lumps are ok.  Spoon into 12 muffin cups and bake at 425° for 15-17 minutes.  Place on rack to cool and store in airtight container.