Published September 1, 2002.
Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.
Whether too coarse, dry, and crumbly, too sticky and sweet, or too fluffy and cupcake-like, the majority of corn muffins on the market today just don't make the cut.
We wanted a muffin that wouldn't set off sugar alarms, with a pronounced but not overwhelming cornmeal flavor and a moist and tender crumb. And all of this goodness would have to be capped off with a crunchy, golden, craggy muffin top.
Choose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. For a muffin with good height and a substantial crumb, use a quick-bread method that combines melted instead of creamed butter with sugar, eggs, and flour. Finally, mix in some sour cream, which contributes moisture and a tender texture.
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