To get a corn muffin recipe that wouldn’t set off sugar alarms, with a moist, tender crumb and a crunchy, craggy, golden muffin top, we chose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. We used a quick-bread method of mixing, combining melted instead of creamed butter with sugar, eggs, and flour, which gave the muffins good height and a substantial crumb. Finally, we mixed in sour cream, which contributed moisture and a tender texture.
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Preheat: 400° | Yield: 12 muffins | |
Prep: 0:10 | Cool: 0:05 | Cook: 0:18 |
Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look closely at the label.