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