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.

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Prep Time 20

Cook Time 25

Rise Time 1

Total Time 1 45

Servings: 18 Muffins

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

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

Equipment

2 Muffin Tins (12 Cup)
1 Mixing Bowls
1 Set Measuring Cups and Spoons
1 whisk
1 Rubber Spatula or Wooden Spoon

Method

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.

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