Savory Corn Muffins

Carl Tremblay/America's Test Kitchen

This recipe was shared with The Splendid Table by America's Test Kitchen as part of their recent equipment test and review of different muffin tins.


  • 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 1/2 cups whole milk
  • 1 cup sour cream
  • 8 tablespoons unsalted butter, melted and cooled slightly
  • 3 tablespoons sugar
  • 2 large eggs, beaten

Note on ingredients: do not use coarse-ground or white cornmel in this recipe.


1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 12-cup muffin tin. Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda, and salt together in medium bowl.

2. Combine milk and remaining 1/2 cup cornmeal in large bowl. Microwave milk-cornmeal mixture for 1 1/2 minutes. Whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to batter-like consistency (whisk will leave channel in bottom of bowl that slowly fills in), 1 to 3 minutes longer. Whisk in sour cream, melted butter, and sugar until combined. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (about 1/2 cup batter per cup; batter will mound slightly above rim).

3. Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tin and let cool 5 minutes longer. Serve warm.

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Copyright 2017 America's Test Kitchen. All rights reserved. Used with permission.

Cook time: 
Makes 12 muffins

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