We are in pursuit of the best corn muffin recipe because we have had too many that crumble back to cornmeal when you take the first bite. This recipe from the Barefoot Contessa, Ina Garten, goes a long way to solve that problem. However, we thought the two sticks of butter she recommends was too much. We used 6 ounces; 1 1/2 sticks, and we avoided the crumbling problem. Proper sweetness of the corn muffin? We’re still working on that, but this one is quite good in that regard, too.
Here is the link to Food Network for the recipe. And the corn muffin on the plate in this picture was made with Ina Garten’s recipe (minus some of the butter).