Spread these corn muffins with a little butter and jam for a special breakfast or snack.
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.
In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
In large bowl, whisk sugar and eggs until well combined, light-colored, and thick, about 1 minute. Add sour cream, melted butter, and milk and whisk to combine.
Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.
Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups.
Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted into center of 1 muffin comes out clean, 20 to 25 minutes.
Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes.
Cornmeal is one of the most important ingredients made out of corn. It’s used in everything from tortillas to polenta—and corn muffins! Cornmeal is made by milling dried corn kernels. The kernels are ground to one of three different sizes—coarse, medium, or fine. (We use the “fine” size in this recipe.) The type of corn used for cornmeal is called yellow dent corn, which is different from the sweet type of corn we eat off the cob and also different from the dried corn we pop and eat at the movies (that one, not surprisingly, is called popcorn).