Cornbread. It can be downright delicious. But unfortunately, many recipes add so much sugar that the taste is more like cake than cornbread. I’ve tried just decreasing the sugar amount…but that really doesn’t work because sugar binds with water…and that helps keep your baked goods from drying out. In order to have soft, moist, yet savory cornbread, you need a recipe specifically designed for this purpose. And I’ve found one!! These Savory Corn Rosemary Muffins are exactly what I was looking for. They rely on a Japanese cooking technique called tangzhong which boosts moisture as well as fluffiness! Try these muffins with your next batch of chili!
Makes 12
Ingredients
- 2 c cornmeal
- 1 c flour
- 1-1/2 t baking powder
- 1 t baking soda
- 1-1/4 t salt
- 1-1/4 c milk
- 1 c sour cream
- 8 T unsalted butter, melted & cooled slightly
- 3 T sugar
- 2 eggs, beaten
- 1 T rosemary, minced
- 1-1/2 t black pepper
Adjust oven rack to upper-middle position & heat to 425 deg. Grease 12-cup muffin tin. Whisk 1-1/2 c cornmeal, flour, baking powder, baking soda & salt together in medium bowl.
Combine milk & remaining 1/2 c cornmeal in large bowl. Microwave milk-cornmeal mixture for 3-4 min, whisking every 30 sec, until thickened to batter-like consistency (whisk will leave channel in bottom of bowl that slowly fills in). Whisk in sour cream, melted butter & sugar until combined.
Add rosemary & black pepper to eggs & then whisk egg mixture into batter until combined. Fold in flour mixture until thoroughly combined. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups.
Bake until tops are golden brown & toothpick inserted in center comes out clean, 13-17 min. Serve warm.
Recipe adapted from Cooks Illustrated.
If you’re interested in other corn and/or rosemary recipes, try: