The fifth recipe I made from The Bread Bible by Rose Levy Bernabaum was Quintessential Corn Muffins (pages 112-114). We love a good cornbread muffin, and this is one of the best I’ve had or made.
Ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, egg, sour cream, and melted butter.
This is an easy and quick recipe full of flavor, it stands on it’s own well, not a lot of fancy add-ins. The sour cream makes it so tender and light, just really lovely. The recipe called for (optional) a sprinkling of cornmeal on the top of the muffins before baking, I had never seen that before so I was eager to see the results of that, we were both very pleased with the little crunch it gives the tops of the muffins. Definitely doing that from now on. I have made the same cornbread recipe for years and years because we love it, but this one might be a contender for new favorite, it’s that good.
If you would like to bake along with us, leave a comment. You will need access to The Bread Bible recipes and you can blog it or not as you wish. I don’t publish recipes that belong to cookbook authors out of respect for their work but sometimes you can search for and find the recipe online if you don’t have access to the book. We’d love to have you join us.