Corn muffins from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 147) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on January 21, 2024

    Nice muffin, a little bit sweet, and richer than regular cornbread. Fresh out of the oven, these are hard to resist. I make these everytime we have chili and I always double the recipe to get a full dozen.

  • caitmcg on June 01, 2023

    I tweaked these a little to go in slightly heartier, more savory direction, substituting whole wheat pastry flour for AP, reducing the sugar to 2 teaspoons, and adding 1/4 cup or so each of sliced scallion greens, grated aged cheddar, and frozen corn kernels. They turned out very tasty, and even using all whole grains they were nicely tender on account of the high proportion of sour cream.

  • anya_sf on July 25, 2019

    I substituted white whole wheat flour for all-purpose, so the muffins were not as light as they would have been, but we liked them just fine. Whole milk Greek yogurt worked in place of sour cream. I mixed the batter the night before, although the batter is quick to make so there's no real need to prep ahead. My family enjoyed these muffins with butter and honey. I goofed and added a bit too much baking soda which caused them to dome a bit too much.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.