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Corn Muffins

Corn Muffins — a muffin recipe, 9 ingredients, about 30 min.

30 min · Muffin

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1–⅓ cups yogurt or sour cream → lactose-free sour cream or coconut yogurt
  • 4 Tbsp butter, melted and cooled → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0