Corn bread and eggs

Photo by Alison Shaw

(Yields 8 muffins or 2 loaves)

1/2 cup butter, melted and cooled
1 cup evaporated cane juice or 3/4 cup granulated sugar
2 eggs
1 1/4 cups whole milk
2/3 cup sour cream
2 Tbsp. unsulfered molasses
1 1/2 cups corn kernels—2 medium ears
1 1/2 cup coarse cornmeal
2 cups all-purpose flour
1/2 cup whole-wheat flour
2 Tbsp. baking powder
1 tsp. sea salt
Non-stick spray for pans

Preheat oven to 350°.
In a stand mixer fitted with the paddle attachment, combine butter and sugar and mix at medium speed for 2 minutes.
Switch to medium-low speed and add eggs one at a time.
Pour in milk, sour cream and molasses.
Switch to low speed, add corn kernels and mix until just combined.
Pour wet mixture into a separate bowl.
In a clean mixer bowl with the paddle attachment, combine the cornmeal, flours, baking powder and salt and mix thoroughly.
Add the wet mixture to the dry and beat at medium speed for 2 minutes.
Lightly spray loaf pans or line muffin tins. 
Pour in batter and bake 25 minutes.
Rotate the pan and bake for 22 more minutes or until a thin knife comes out clean. Remove from oven.
Muffins can be removed immediately to a cooling rack.
Loaves should rest in the pans for 5 minutes before being removed and placed on a rack.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.