Make Ahead

Corn Muffins

January  5, 2015
5 Ratings
Photo by James Ransom
  • Makes 12 muffins
Author Notes

Adapted from The Fannie Farmer Cookbook. —Merrill Stubbs

What You'll Need
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 3/4 teaspoon kosher salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 eggs, beaten well
  • 1/4 cup bacon fat or butter, melted
  1. Heat the oven to 425° F. Line a 12-cup muffin tin with paper liners, or grease the cups well.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, cream of tartar, and salt.
  3. In a medium bowl, whisk together the sour cream, milk, eggs, and bacon fat or butter.
  4. Add the liquid ingredients to the dry and stir together quickly, stopping as soon as everything is combined. Working quickly, divide the batter evenly among the muffin cups. Bake for 12 to 15 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Cool in the tin for 5 minutes, then turn the muffins out onto a rack to finish cooling. Serve warm with salted butter. (The muffins will keep for a few days in an airtight container. I recommend splitting, toasting, and buttering them once they're more than a day old.)

See what other Food52ers are saying.

  • Hallel Belisha
    Hallel Belisha
  • aargersi
  • EllenInMontana
  • Annie stader
    Annie stader
  • Merrill Stubbs
    Merrill Stubbs

10 Reviews

Hallel B. September 5, 2019
Substituted cream of tartare with 2 tbsp of lemon juice. Came out just perfect. Thank you!
Keesje January 9, 2015
Since one of my bake better resolutions is to use scales more any chance of measurements? It's just I'm never sure if a U.S. cup is the se size as a UK cup lol
aargersi January 8, 2015
Made these last night - love them! Round 1 was delicious alongside (and broken up into) chili, round 2 delish smeared with mulled wine apple butter!!!
EllenInMontana January 7, 2015
Can't wait to try! I think I know the answer, but to be safe (I'm not the most confident baker); can I sub whole-milk Greek style yogurt for the sour cream (1:1)?
Merrill S. January 7, 2015
Yes, that should work fine!
ama January 7, 2015
I just made this and am pretty please, though I do feel like it is missing a little something that I can't put my finger on. Nonetheless I will be making this often. Thank you!
Annie S. January 6, 2015
Yes baking soda and cream of tartar = baking powder. I like that combination better than commercial powder in biscuits.
JORJ January 6, 2015
isn't baking soda+cream of tartar = baking powder? I don't have cream of tartar so what would be the right substitution here?
AntoniaJames January 6, 2015
Use 1 tablespoon of baking powder for this recipe. ;o)
Kukla January 7, 2015
JORL, mix in the baking soda into sour cream and then add 2 teaspoons of lemon juice.