Savory Corn Muffins with Cheddar and Scallions

Name: Savory Corn Muffins with Cheddar and Scallions
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; 1/2 teaspoon, pepper; 1/4 teaspoon, dry mustard; Pinch, cayenne pepper; 1 1/4 cups, whole milk; 1 cup, sour cream; 8 tablespoons, unsalted butter, melted and cooled slightly; 3 tablespoons, sugar; 6 ounces, cheddar cheese, shredded (1 1/2 cups); 2 , large eggs, beaten; 5 , scallions, sliced thin

11 comments

Appears in Cook's Illustrated January/February 2015

Desserts or Baked Goods

American

Quick Breads

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

SERVESMakes 12 muffins

TIME1 hour

Savory Corn Muffins with Cheddar and Scallions

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...

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