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Corn Muffins

@arecipe.bsky.social

These corn muffins are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.

Total 00:30
Yield 12 ea. 3-inch muffins

Ingredients

  • 1 cup (128 g) cornmeal
  • 1 cup plus 1 Tbsp (150 g) bleached all-purpose flour
  • 4 Tbsp plus 4 tsp (66 g) white granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1–⅓ cups yogurt or sour cream
  • 4 Tbsp butter, melted and cooled

Instructions

  1. 1
    Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together. Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps.
  2. 2
    Add the melted butter and fold in.
  3. 3
    Pour into ramekins or muffin tins.
  4. 4
    Bake for 15–18 minutes at 400°F, or until the tops are golden.
Method
Baking

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Corn_Muffins