Yeasted Corn Muffins
These vintage yeasted corn muffins are light, fluffy, and packed with flavor from sweet corn, cheddar cheese, and a traditional yeast rise. Adapted from a 1950 recipe card found in Fritz's collection.
Equipment
- 2 Muffin Tins (12 Cup)
- 1 Mixing Bowls
- 1 Set Measuring Cups and Spoons
- 1 whisk
- 1 Rubber Spatula or Wooden Spoon
Ingredients
- 3/4 cup milk
- 3 tablespoons sugar
- 1 ½ teaspoon salt
- 1/4 cup melted butter
- 1/2 cup sour cream
- 1 packet 2 1/4 tsp active dry yeast
- 1/4 cup lukewarm water
- 2 eggs
- 3/4 cup cornmeal
- 2 cups all-purpose flour
- 1/2 cup corn kernels fresh, frozen, or canned & drained
- 3/4 cup shredded sharp cheddar cheese
- ¼ cup shredded parmesan
- 1/4 teaspoon black pepper
- ½ teaspoon garlic powder optional
- ½ tsp smoked paprika optional
Instructions
Warm the milk:
- Heat milk until just steaming (not boiling). Stir in sugar, salt, and melted butter. Let cool until lukewarm.
Activate yeast:
- In a small bowl, dissolve yeast in lukewarm water. Let sit 5 minutes until foamy.
Make the batter:
- Add yeast mixture to the milk mixture. Stir in eggs and sour cream.
- Mix in cornmeal, flour, black pepper, and optional spices. Stir until combined.
Add the good stuff:
- Fold in corn kernels and both cheeses.
Rise Time:
- Cover with a damp towel and let rise in a warm place for about 1 hour, or until light and puffy.
Fill muffin pans:
- Grease or line muffin tins. Fill each cup about 2/3 full.
Bake:
- Bake at 375°F for 20–25 minutes, until golden brown.
Notes
- For extra flavor, sauté the corn in a little butter before adding.
- These are best served warm with butter or a drizzle of honey.
- You can add cooked crumbled bacon or green onions for a variation.
Tried this recipe?Let us know how it was!