These muffins are the comfort food we’ve all been craving. They’re warm, sooth-your-soul kind of goodness. They won’t disappoint!
Ingredients
- 2 cups cornmeal
- 1 cup flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons sea salt
- 1¼ cups milk
- 1 cup plain yogurt
- 1 stick (1/2 cup) unsalted butter
- 6 tablespoons white sugar
- 2 eggs
Preheat oven to 425°F.
Line 20 muffin cups from 2, 12-cup muffin tins. Set aside.
Stir together 1½ cups cornmeal, flour, baking powder, baking soda and salt in a medium bowl. In a larger bowl, mix remaining cornmeal and milk together. Heat cornmeal-milk mixture for 1.5 minutes in the microwave; stir. Heat mixture in 30-second increments, stirring in between until it’s a thick, batter consistency. When it’s ready you’ll know (about 3 more minutes).
Add the butter, then the sugar and finally the yogurt to the cornmeal batter. Then add the eggs – if the batter is still hot, wait a few minutes before adding the eggs. Add the flour mixture to the cornmeal batter little-by-little, stirring until combined. The batter should be very thick. Scoop the batter into the muffin tins.
Bake for 13 minutes, or until the tops of the muffins are satisfyingly golden brown. Serve warm!
Recipe from Smitten Kitchen, the queen!