Savory Corn Muffins with Rosemary and Black Pepper

Name: Savory Corn Muffins with Rosemary and Black Pepper
Yield: Makes 12 Muffins
Cuisine: American
Ingredients: 2 cups (10 ounces), cornmeal; 1 cup (5 ounces), 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

0 comments

Appears in Cook's Illustrated January/February 2015

Desserts or Baked Goods

American

Quick Breads

SERVESMakes 12 Muffins

TIME1 hour

Savory Corn Muffins with Rosemary and Black Pepper

WHY THIS RECIPE WORKS

For a corn muffin with great cornmeal flavor and proper muffin structure, we used a ratio of 2 parts cornmeal to 1 part flour. We ditched the copious amount of sugar found in most recipes for a truly savory muffin. To help make up for the m...

This is a members' feature.