Savory Corn Muffins with Rosemary and Black Pepper | America's Test Kitchen

Ingredients

• 2 cups (10 ounces/283 grams) cornmeal
• 1 cup (5 ounces/142 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 1/4 cups whole milk
• 1 cup sour cream
• 8 tablespoons unsalted butter, melted and cooled slightly
• 3 tablespoons sugar
• 2 large eggs, beaten
• 1 tablespoon minced fresh rosemary
• 1 1/2 teaspoons pepper