Corn Muffins

Ina Garten

2009, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Birthday Breakfast BBQ

Picture of Corn Muffins Recipe 1 Video | Photo: Corn Muffins Recipe
Rated 5 stars out of 5
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Total Time:
55 min
Prep
5 min
Inactive
10 min
Cook
40 min
Yield:
12 muffins
Level:
Easy
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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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Newest Ratings and Reviews

Read all 100 reviews

  • on January 29, 2012

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    I'd like to try this and many other recipes I see on the show, but Ina please, what's up with the extra large eggs? Anyone know the conversion on large eggs vs extra large eggs? thanks!

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  • on January 26, 2012

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    These are excellent. High-rising, moist, flavorful, and not too sweet. The kids requested they be a regular feature on the dinner table.

    people found this review Helpful.
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  • on January 22, 2012

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    My kids loved these corn muffins! After reading reviews, I thought they would be sweet but they were not. I reduced the butter to 1 stick and replaced the other stick with 1/4 cup of olive oil. I also used 3 large eggs and lactose milk. Other than that, I made as is.

    people found this review Helpful.
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