Rather Rich Corn Muffins

Rather Rich Corn Muffins 

from The Pastry Queen

3/4 cup (1 1/2 sticks) unsalted butter, melted
3 cups heavy whipping cream (or half and half)
3 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups coarse cornmeal plus extra to sprinkle over
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup canned corn, drained (optional)

Preheat the oven to 350F. Generously grease 24 standard muffin cups of line them with disposable muffin wrappers.

Pour the butter, cream, and eggs into the large bowl of a mixer fitted with a paddle attachment. Add the flour, cornmeal, sugar, baking powder, and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Stir the corn into the batter

Using a medium-size ice cream scoop, fill the muffin cups about 2/3 full with the batter. Sprinkle cornmeal over the tops of the muffins. Bake the muffins for 12 to 15 minute, until lightly brown; they should spring back when you touch the tops lightly with your fingertips. They are best served warm, and are equally delicious roasted and if you dare, buttered.

*Instead of doing muffins you can also bake in a greased 9x13 baking pan for aprx. 15-20 minutes.