Corn Muffins

America's Test Kitchen

Makes 12? muffins


  • 2 c flour
  • 1 c cornmeal
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ⅔ c sugar
  • 1 stick melted butter, cooled
  • ¾ c sour cream
  • ½ c milk

Preheat the oven to 400. Whisk flour, cornmeal, baking powder, baking soda and salt together in a bowl. In a different bowl whisk together the eggs and the sugar. Whisk the butter, sour cream and milk into the eggs. Fold the egg mixture into the flour mixture, being careful not to over mix. Pour the batter into greased muffin tins and bake about 18 minutes.

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