After testing buttermilk, I decided there was a time and a place for the tangy flavor, but this basic corn muffin wasn’t it. Whole milk was my final decision.
I still wanted just a little bit more richness to the flavor but also needed to keep the texture at a moist and tender state, and decided sour cream was an easy add in.
The final test was to determine if yellow or white corn meal would be used. The yellow corn meal provided just the right amount of sweetness without it being overpowering.
Simplicity was the direction that I went for. Frozen corn worked great, or if you are lucky enough to have fresh in season corn, cut it straight off the cob and use in the recipe.