Old-Fashioned Corn Muffins
We wanted a corn muffin for the dinner table, not the dessert plate. Could a 19th-century recipe show us the way?
Why This Recipe Works
We ditched water in favor of milk in our Old-Fashioned Corn Muffins, which made for softer muffins. Though most recipes called for sugar or molasses, we tested many other sweeteners, such as honey, maple syrup, and brown sugar. The brown sugar proved to be the only one that deepened the flavor of the corn muffins without overpowering them. By whipping the batter for our Old-Fashioned Corn Muffins in the mixer for a few minutes, we could skip the first rising altogether, dramatically shortening preparation time.