Recipe by Roxygirl in Colorado
These muffins have such a fine grain that they're almost cake-like. They still have that golden corn look and taste and rise high and stately in the oven. Recipe from famous Junior's restaurant in Brooklyn.
Top Review by KitchenWitchWay
I wanted some corn muffins to go with some chili I was making and this looked like a good one to try, so I did! I used whole wheat flour and 2 % milk to cut the calories and make it healthier. They were excellent and a recipe I will be making again. Thanks for sharing Roxy!
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 cup unsalted butter, at room temperature
- 1⁄4 cup vegetable shortening
- 1⁄2 cup sugar
- 2 extra large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Directions See How It's Made
- Preheat oven to 400°F.
- Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
- Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
- Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
- Then, with mixer still running, gradually add sugar, then eggs, one at a time.
- Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
- Reduce mixer speed to low.
- Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
- Repeat, beating in the rest of the flour mixture, then the rest of the milk.
- Beat the batter until well blended, about 1 minute more.
- Spoon into muffin tins, almost up to the top.
- Bake at 400°F for first 10 minutes.
- Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
- Makes one dozen regular muffins or 6 jumbo.