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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Corn Muffins

Serves 12 · 30 minutes

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup (128 g) cornmeal
  • 1 cup plus 1 Tbsp (150 g) bleached all-purpose flour
  • 4 Tbsp plus 4 tsp (66 g) white granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1–⅓ cups yogurt or sour cream
  • 4 Tbsp butter, melted and cooled

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.