Old-Fashioned Corn Muffins | America's Test Kitchen

Ingredients

• 1 cup whole or low-fat milk , heated to 110 degrees
• 4 tablespoons unsalted butter , melted and cooled slightly
• 1 1/2 teaspoons instant or rapid-rise yeast
• 1 large egg
• 1 3/4 cups (8¾ ounces/248 grams) all-purpose flour
• 1 cup (5 ounces/142 grams) cornmeal
• 1/4 cup packed (1¾ ounces/50 grams) light brown sugar
• 1 teaspoon salt