Savory Corn Muffins with Rosemary and Black Pepper

Name: Savory Corn Muffins with Rosemary and Black Pepper
Yield: Makes 12 Muffins
Ingredients: 2 cups (10 ounces/283 grams), cornmeal; 1 cup (5 ounces/142 grams), all-purpose flour; 1 1/2 teaspoons, baking powder; 1 teaspoon, baking soda; 1 1/4 teaspoons, salt; 1 1/4 cups, whole milk; 1 cup, sour cream; 8 tablespoons, unsalted butter, melted and cooled slightly; 3 tablespoons, sugar; 2 , large eggs, beaten; 1 tablespoon, minced fresh rosemary; 1 1/2 teaspoons, pepper

Desserts or Baked Goods
Quick Breads

By Dan Souza ･ Appears in Cook's Illustrated January/February 2015

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

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES Makes 12 Muffins

TIME 1 hour

Savory Corn Muffins with Rosemary and Black Pepper

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