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 moisture that sugar normally provides, we used a mix of milk, butter, and sour cream for the right amount of water and fat. Finally, in order to get extra liquid into the batter, we precooked a portion of the cornmeal with additional milk to make a polenta-like porridge. By hydrating and gelling the starch in the cornmeal, we trapped free water and produced a supermoist muffin.