Recipe of the week

Meet your new favorite corn muffin, said Andrea Geary in Cook’s Illustrated. In our test kitchen, we aimed to create a perfectly moist savory muffin and arrived at the ratios here. We “drastically” reduced the sugar found in most recipes, used both milk and sour cream, and precooked some of the cornmeal in the microwave to boost moisture content. We used Quaker yellow cornmeal, but any similar yellow cornmeal will do.

Small-batch savory corn muffins (makes 6)

1 cup cornmeal, divided • ½ cup all-purpose flour • ¾ tsp baking powder • ½ tsp baking soda • ½ tsp table salt • cup whole milk • 4 tbsp unsalted butter, cut into 4 pieces and softened • cup sour cream • 1 large egg, beaten • 1½ tbsp sugar

• Adjust oven rack to upper-middle position and heat oven to 425. Grease a 6-cup muffin tin. Whisk ¾ cup cornmeal, flour, baking powder, baking soda, and salt together in a medium bowl.

• Whisk together milk and remaining ¼ cup cornmeal in a large bowl. Microwave mixture for 1½ minutes. Whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to batter-like consistency, 1 to 2 minutes longer. Add butter and whisk until melted.

• Whisk in sour cream, egg, and sugar until combined. Stir in flour mixture until thoroughly combined. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups.

• Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 15 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin on wire rack for 5 minutes, then remove them from tin and let cool 5 minutes longer. Serve warm.