Savory Corn Muffins

12
Servings
10m
Prep Time
13-17m
Cook Time
23m
Ready In


"From Cook's Illustrated, these corn muffins are absolutely amazing. Loaded with corn flavor but not too sweet, moist with a golden crisp crust. These are a little more work than typical corn muffins, but incredibly good, they'll be my "go to" from now on!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (103.6 g)
  • Calories 272.6
  • Total Fat - 13.1 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 64.6 mg
  • Sodium - 455.5 mg
  • Total Carbohydrate - 33.1 g
  • Dietary Fiber - 2 g
  • Sugars - 4.6 g
  • Protein - 6.6 g
  • Calcium - 109.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 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.

Step 2

Combine milk and remaining 1/2 cup cornmeal in large bowl. Microwave milk-cornmeal mixture for 3-4 minutes, whisking every 30 seconds, until thickened to batter-like consistency (whisk will leave channel in bottom of bowl that slowly fills in). 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).

Step 3

Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes. Serve warm.

Tips & Variations


  • Muffin tin

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