Corn Muffins

Show: Barefoot ContessaEpisode: Birthday Breakfast BBQ

Rated: 5 stars out of 5Rate itRead users' reviews (34)

RECIPE
COMMENTS & REVIEWS(34)

Cook Time:
40 min
Level:
Easy
Yield:
12 muffins

Times:

Prep: 5 min
Inactive Prep: 10 min
Cook: 40 min
Total:: 55 min

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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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Comments & Reviews

recipe Corn Muffins
Valecia Rockland, ME 02-06-2010
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These are GOOD!
Rated: 4 stars out of 5

I made these muffins this afternoon. I made them by the directions with a coupleof ingredient changes - Margarine instead of... butter and 1 1/2 percent milk because that's what I had. I have no complaints at all about the muffns. I filled the cups to the top as advised in the recipe. I got 14 good size muffins. They didn't rise as I expected they would or was pictured. I wonder about my large vs. extra large eggs or maybe it's time for new baking powder. One thing I'm curious about is how they would be with buttermilk. They were crumbly right out of the oven - couldn't resist a hot muffin with butter right out of the oven - but after only 10 minutes of cooling time I didn't find them crumbly at all.Read more
recipe Corn Muffins
Andrea New Port Richey, FL 01-30-2010
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simply the best
Rated: 5 stars out of 5

Wonderful! I to followed the suggestion of using half and half and milk. Also I did reduced the flour by half of cup and... increase the cornmeal by half a cup. Perfect outcome. I always check the reviews prior and I'm glad I did. Ina is truly a classic cook with wonderful tips and elegance to classic dishes. Her ideas and suggestions are great, she just doesn't try to throw ingredients together to make a meal. Keep it coming!!!Read more
recipe Corn Muffins
Kara Highland Park, IL 01-24-2010
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Best Corn Muffin I've Found!
Rated: 5 stars out of 5

We really enjoyed these large muffins with Chili. I can see that some thought they had crumbled but I would suggest they let... them cool the recommended time? I only say this because when they came out of the oven I just had to try one and they were very crumbly, but when my boys ate late, perfection!Read more
recipe Corn Muffins
Arlene Phila, PA 01-10-2010
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delicious but too crumbly
Rated: 4 stars out of 5

My muffin tins must be extra small, because I got 20 nice size muffins from this recipe. I'm altering the proportion of flour... to cornmeal to make them more "corny." Would using an extra egg make them less crumbly? Read more
recipe Corn Muffins
Thomas Raleigh, NC 12-26-2009
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good recipe
Rated: 5 stars out of 5

very easy to make - a bg hit with everyone who ate it!
recipe Corn Muffins
Cristina Humacao, PA 11-26-2009
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Absolutely Perfect!!!
Rated: 5 stars out of 5

This was my first time making any type of muffin & they were awesome!!! I actually made them for the Caramelized Onion and... Corn Bread Stuffing....but they were so good that we had to eat some right away and save some for later. I took the suggestion of adding half a cup of cornmeal and taking out half a cup of flour and also using part half & half and 1% milk...They were just the right texture, color, flavor....simply awesome and soooo easy to make. These will be a new addition to family get-togethers :DRead more