My sisters will probably laugh at this post about corn muffins given my record with making them. Back about five years ago, my sisters were visiting me in Boston and I made a batch of cornbread to go with whatever dinner we were having. I decided to make a batch from scratch and apparently used corn starch instead of corn meal. Let’s just say the consistency was really, really bad. They have not let me live down the cornbread debacle, but I think the joke is sorta on them considering they actually ate the corn starch corn bread!
I’ve now found a sure fire recipe for corn muffins and I even use the right ingredients now! I have another recipe that I am planning on sharing tomorrow that goes perfectly with these muffins.
- 1 and ¼ cups yellow cornmeal
- 1 and ¼ cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 and ½ cups milk
- ¾ cup unsalted butter (1 and ½ sticks), melted and allowed to slightly cool
- Preheat the oven to 350 degrees F.
- Prep muffin pan with 12 baking cups.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the eggs, milk, and butter. Make a well in the center of the dry ingredients and stir in the liquid. Stir until combined, but try not to overmix the batter (it may still be slightly lumpy.)
- Fill the 12 muffins cups about ¾th full. Bake for 18-20 minutes until lightly golden and a toothpicks comes out clean when inserted into the center of a muffin.
Source: Recipe from The Magnolia Bakery Cookbook
Have you ever made a cooking blunder that your family won’t let you live down? I would love to hear your story!
