From The Kitchen Of Rachelle Underwood

Friday, March 12, 2010

Corn Muffins

I LOVE these corn muffins! They are so fast, and yummy. I have tried many recipes for cornbread, and I like these because they are muffins, they are sweet, the recipe doesn't make too much, and you don't need to add any butter or honey to make them moist after they cook. I got the recipe from Barefoot Contessa originally, and made a few adjustments. They really are worth making the next time you have soup or chili!

Corn Muffins

3 c. flour
1 c. sugar
1 c. cornmeal
2 tbs. baking powder
1 tsp. salt
1 1/2 c. whole milk
1 c. butter, melted and cooled
2 eggs

Preheats oven to 350 degrees. Line 12 muffin cups with paper liners. In a bowl, mix the flour, sugar, cornmeal, baking powder and salt. In a separate bowl, combine milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients, and stir just until blended. Spoon batter into paper liners, filling each one to almost the top. Bake for 3o minutes, until tops are crisp and toothpick comes out clean. Cool slightly and remove from pan.


Lana said...

So these are really not dry? I have never made corn muffins because they seem like you could just blow the dry crumbs right out of your mouth...I am interested to try this!

Rachelle Underwood said...

Yes Lana, these really are NOT dry. They have 2 sticks of butter in them. I love, love, love them! Make sure you cook them in an aluminum colored muffin tin. (I buy the throw away ones that cost 1.99 at the store, but reuse them. They work the best!) I don't know who makes dark baking dishes, but they are stupid! They burn the outside and you end up over-cooking things! Try it! I bet you could use any type of milk you have on hand.