1 cup (130 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons fine sea or table salt
1 1/4 cups (300 ml) milk (whole milk is best here)
1 cup (240 grams) sour cream (full-fat plain yogurt should
work here too)
8 tablespoons (115 grams) unsalted butter, melted and cooled
slightly
3 to 5 tablespoons (35 to 60 grams) sugar, as desired
2 large eggs
Heat oven to 425°F. Either
grease a 12-cup standard muffin tin or line it with disposable liners.
Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda
and salt together in a medium bowl. In a
large bowl (if you have a microwave) or a medium saucepan (if you do not), combine
milk and remaining 1/2 cup cornmeal. In
a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk
thoroughly, and continue to microwave in 30-second increments, mixing between
them, until it’s thickened to a batter-like consistency, i.e. the whisk will
leave a clear line across the bottom of the bowl that slowly fills in. This will take 1 to 3 minutes longer. On the stove, cook cornmeal mixture over
medium heat, whisking constantly, until it thickens as described above, then
transfer to a large bowl.
Whisk butter, then sugar, then sour cream into cooked
cornmeal until combined. At this point,
the wet mixture should be cool enough that adding the eggs will not scramble
them, but if it still seems too hot, let it cool for 5 minutes longer. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined
and the batter is very thick. Divide
batter evenly among prepared muffin cups; it will mound slightly above the rim.
Bake until tops are golden brown and toothpick inserted in
center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through
baking to ensure even cooking. Let
muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from
tin and let cool 5 minutes longer. Serve
warm.
Makes 12 muffins.
From Cooks Illustrated via Smitten Kitchen
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