For a number of years, I've been charged with made corn bread for our Thanksgiving dinner. I've experimented with traditional versions to those studded with cheddar and jalapeno. And for this year's corn bread, not fully content with my past efforts, I decided to try a smoother muffin variant from Cook's Illustrated.
The recipe was pretty unusual in you microwaved some of the cornmeal with milk to make a porridge prior to adding in the rest of the batter. Per Cook's Illustrated, this approach adds more moisture to the muffins. And it was kind of fun to see the cornmeal and milk form into a cohesive batter as the mixture continued to microwave.
I reduced the baking time to around 9 minutes to adjust to the smaller muffin size, and checked them periodically after 7 minutes with a small wood toothpick. I really enjoyed the muffins – they were texturally smooth, not sweet, and had a great corn flavor. And they were the perfect size for an otherwise overflowing Thanksgiving meal. I look forward to making them again!
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