Corn Muffins

12
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #35992

November 24, 2020



"Recipe source: Cook's Illusrated (holiday recipes 2020)"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (134.4 g)
  • Calories 314.4
  • Total Fat - 16.2 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 180.5 mg
  • Sodium - 461.5 mg
  • Total Carbohydrate - 32.8 g
  • Dietary Fiber - 3 g
  • Sugars - 4.8 g
  • Protein - 10.8 g
  • Calcium - 129.3 mg
  • Iron - 2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 425 degrees F. Grease 12 muffin-cup muffin tin.

Step 2

In a bowl whisk together 1 1/2 cups cornmeal and the next 4 ingredients (-salt).

Step 3

In a microwave safe large bowl add milk and 1/2 cup cornmeal and microwave for 1 1/2 minutes, whisking a few times. The mixture will thicken, stir and then microwave another few minutes (1-3 minutes). Remove from microwave and then whisk in sour cream, butter and sugar. Whisk in eggs. Fold in the flour mixture. Spoon mixture into muffin tins (about 1/2 cup batter per each muffin cup).

Step 4

Bake for 13-17 minutes or until done (toothpick inserted in middle comes out clean). Let muffins cool in muffin tin on rack for 5 minutes before serving.

Step 5

***Additions if desired.

Step 6

#1. For muffins with cheddar cheese: Add 1/2 teaspoon pepper, 1/4 teaspoon dry mustard and a pinch of cayenne to dry ingredients. Whisk in 1 1/2 cups shredded Cheddar cheese and 5 sliced scallions along with the eggs.

Step 7

#2. rosemary and pepper. Whisk in 1 tablespoon rosemary (minced) and 1 1/2 teaspoons pepper with the eggs.

Tips & Variations


No special items needed.

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