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BREADS:
Corniest Corn Muffins
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Corniest
Corn Muffins |
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A wholesome,
straight-from-the-farm flavor...
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1
cup |
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all-purpose flour |
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1
cup |
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yellow cornmeal, preferably stone-ground |
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6
Tbs |
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granulated sugar |
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2½
tsp |
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baking powder |
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¼
tsp |
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baking soda |
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½
tsp |
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salt |
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pinch of |
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freshly grated nutmeg (optional) |
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1
cup |
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buttermilk |
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3
Tbs |
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unsalted butter, melted and cooled |
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3
Tbs |
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corn
oil |
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1
large |
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egg |
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1
large |
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egg
yolk |
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1
cup |
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corn
kernels- fresh, frozen or canned (make
sure they are drained and patted dry) |
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1 |
Center a
rack in the oven and preheat oven to 400°F.
Butter or spray 12 molds in regular- sized
muffin pan or fit the molds with paper cups.
Place the muffin pan on a baking sheet. |
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2 |
In a large
bowl, whisk together flour, cornmeal, sugar,
baking powder, baking soda, salt and nutmeg, if
you're using it. In a large glass measuring cup
or another bowl, whisk buttermilk, melted
butter, oil, egg and yolk together until
well-blended. Pour liquid ingredients over dry
ingredients and, with the whisk or a rubber
spatula, gently but quickly stir to blend. Don't
worry about being thorough- the batter will be
lumpy, and that's just the way it should be.
Stir in the corn kernels. Divide the batter
evenly among the muffin cups. |
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3 |
Bake for 15
to 18 minutes, or until the tops are golden and
a thin knife inserted into center of the muffins
comes out clean. Transfer the pan to a rack and
cool for 5 minutes before carefully removing
each muffin from its mold. |
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Servings: 12 |
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Recipe Source |
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Baking From My Home to Yours |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "These really were delicious- just a
slightly sweet flavor. I used Bob's Red Mill brand whole grain
cornmeal, which made them on the grainy side (yum). I served them
with Turkey Pumpkin Chili."
-San Antonio, TX
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