Perfect Corn Muffins

Preheat oven to 425°F (220°C). Grease or line a 12-cup standard muffin tin with disposable liners.

In a medium bowl, whisk together 1 1/2 cups cornmeal, flour, baking powder, baking soda, and salt.

In a large microwave-safe bowl, combine milk and the remaining 1/2 cup cornmeal. Microwave for 1 1/2 minutes, whisk thoroughly, and continue microwaving in 30-second increments, whisking in between, until thickened like a batter (about 1 to 3 minutes longer). Alternatively, cook the mixture in a saucepan over medium heat, whisking constantly, until thickened, then transfer to a large bowl.

Whisk melted butter, sugar, and sour cream into the cooked cornmeal mixture until combined. Ensure the mixture is cool enough to add eggs without scrambling them, then whisk in eggs until combined.

Fold in the flour mixture until thoroughly combined and the batter is very thick.

Divide the batter evenly among prepared muffin cups, mounding slightly above the rim.

Bake muffins for 13 to 17 minutes, rotating the tin halfway through, until tops are golden brown and a toothpick inserted in the center comes out clean.

Let muffins cool in the tin on a wire rack for 5 minutes, then remove from the tin and let cool for an additional 5 minutes. Serve warm.