Appears in Cook's Illustrated September/October 2002
Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.
To get a corn muffin recipe that wouldn’t set off sugar alarms, with a moist, tender crumb and a crunchy, craggy, golden muffin top, we chose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. We used a quick-brea...