Old-Fashioned Corn Muffins

Name: Old-Fashioned Corn Muffins
Yield: Makes 12 muffins
Ingredients: 1 cup, whole or low-fat milk, heated to 110 degrees; 4 tablespoons, unsalted butter, melted and cooled slightly; 1 1/2 teaspoons, instant or rapid-rise yeast; 1 , large egg; 1 3/4 cups (8¾ ounces/248 grams), all-purpose flour; 1 cup (5 ounces/142 grams), cornmeal; 1/4 cup packed (1¾ ounces/50 grams), light brown sugar; 1 teaspoon, salt

Desserts or Baked Goods
Quick Breads

Appears in Cook's Country August/September 2010

We wanted a corn muffin for the dinner table, not the dessert plate. Could a 19th-century recipe show us the way?

SERVES Makes 12 muffins

TIME 1 hour, plus 1 hour rising

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