1 Video | Photo: Corn Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups whole milk
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
Directions
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
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By Chef Shei.
Last Frontier (AK
on May 08, 2013
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Delicious!!! I followed the recipe exactly, except I used 3 large eggs and added a splash of vanilla. I got 20 muffins and they are moist. Next time I might add a bit more sugar, around 1/2 cup, to make them sweeter, since we like sweeter corn muffins.
By ChocolateCaremalGal
on April 09, 2013
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Followed the exact recipe and it turned out perfect.I managed to get 14 large muffins. It has a nice crunch on the top and moist inside. My husband loved it. Ina never fails me ..
By Solferino1
Santa Cruz, CA
on March 23, 2013
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Pretty good but I think it must mean it makes 12 large or Texas-sized muffins. I filled my muffin tins to capacity and made 16 muffins in a regular-sized pan.
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