Savory Corn Muffins with Cheddar and Scallions
Appears in Cook's Illustrated January/February 2015
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?
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...