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 JP in Brooklyn
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!
By Brunette28
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.
By dohalloran04_53...
berkeley height...
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.
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