Old-Fashioned Corn Muffins

Name: Old-Fashioned Corn Muffins
Yield: Makes 12 muffins
Ingredients: 1 cup, whole or low-fat milk, heated to 110 degrees; 4 tablespoons, unsalted butter, melted and cooled slightly; 1 1/2 teaspoons, instant or rapid-rise yeast; 1 , large egg; 1 3/4 cups (8¾ ounces), all-purpose flour; 1 cup (5 ounces), cornmeal; 1/4 cup packed (1¾ ounces), light brown sugar; 1 teaspoon, salt

11 comments

Appears in Cook's Country August/September 2010

Desserts or Baked Goods

Quick Breads

We wanted a corn muffin for the dinner table, not the dessert plate. Could a 19th-century recipe show us the way?

SERVESMakes 12 muffins

TIME1 hour, plus 1 hour rising

WHY THIS RECIPE WORKS

We ditched water in favor of milk in our Old-Fashioned Corn Muffins, which made for softer muffins. Though most recipes called for sugar or molasses, we tested many other sweeteners, such as honey, maple syrup, and brown sugar. The brown su...

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