Old-Fashioned Corn Muffins | America's Test Kitchen
We wanted a corn muffin for the dinner table, not the dessert plate. Could a 19th-century recipe show us the way?
Keywords
- Desserts or Baked Goods
- Quick Breads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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