Cookbook | Ingredients | Recipes

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

Ingredients

• 1 cup (128g) cornmeal
• 1 cup plus 1 TBSP (150g) bleached all-purpose flour
• 4 TBSP plus 4 tsp (66g) sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1-1/3 cups yogurt or sour cream
• 4 TBSP butter, melted

Procedure

1. Melt the butter and allow to cool. I find it helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.
2. 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.
3. Add the melted butter and fold.
4. Pour into ramekins or muffin tins
5. Bake 15-18 minutes at 400 degrees Fahrenheit, or until the tops are golden.

Notes, tips and variations

• This recipe makes a fine cornbread, too, if poured into a 6x9 inch pan instead of muffin tins.