Savory Corn Muffins
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?
Gather Your Ingredients
Before You Begin
We developed this recipe with our preferred cornmeal, Arrowhead Mills Organic Yellow Cornmeal. Other cornmeals will work in the recipe, but don’t use coarse-ground or white cornmeal.
Instructions
1.
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 12-cup muffin tin. Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda, and salt together in medium bowl.
2.
Combine milk and remaining 1/2 cup cornmeal in large bowl. Microwave milk-cornmeal mixture for 1 1/2 minutes. Whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to batter-like consistency (whisk will leave channel in bottom of bowl that slowly fills in), 1 to 3 minutes longer. Whisk in sour cream, melted butter, and sugar until combined. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (about 1/2 cup batter per cup; batter will mound slightly above rim).
3.
Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tin and let cool 5 minutes longer. Serve warm.
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