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Corn Muffins

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4515904

License: CC BY-SA 4.0 · Wikibooks contributors

#baking #easy #recipes for cornbread #recipes for muffins #recipes using baking powder #recipes using baking soda #recipes using butter #recipes using cornmeal #recipes using egg #recipes using granulated sugar #recipes using salt #recipes without servings
Bread Baked

Ingredients

Scale
  • 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

Directions

  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.

Notes

It can be helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.

This recipe makes a fine cornbread, too, if poured into a 6x9-inch pan instead of muffin tins.

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