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Corn Muffins

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.

Source and licence

"Corn Muffins" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Corn_Muffins, revision 4515904), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Corn_Muffins&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515904

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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. Add the melted butter and fold in.
  3. Pour into ramekins or muffin tins.
  4. Bake for 15–18 minutes at 400°F, or until the tops are golden.