Corn Muffins
These corn muffins are moist and sweet, with a slightly crunchy crust. The recipe is adapted from Rose Levy Beranbaum's Bread Bible, doubled, with yogurt standing in for the sour cream. The tangy dairy keeps the crumb tender, and the batter comes together in two bowls with no mixer. Bake it in ramekins or muffin tins, or pour it into a 6x9-inch pan for cornbread.
Instructions
Heat the oven to 400°F. In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt until evenly combined.
In a separate bowl, whisk the eggs and yogurt together. Pour this into the dry ingredients and stir quickly, stopping while some lumps remain.
Add the melted, cooled butter and fold it in gently. Do not beat the batter smooth.
Spoon or pour the batter into ramekins or muffin tins. Pouring the butter from ramekin to ramekin first coats them and cools the butter at the same time.
Bake for 15 to 18 minutes, until the tops are golden. For cornbread instead, pour the batter into a 6x9-inch pan.
Make it personal.
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