Prep 5 mins
Cook 18 mins
this is a light, moist and not too sweet corn muffin that is really good...the only one we use now..terrific with soups..
- 1 1⁄4 cups yellow cornmeal
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1⁄2 cups milk
- 3⁄4 cup butter, melted and cooled slightly
- Preheat oven to 350*.
- Grease well 9 cups of a 12 cup muffin tin.
- In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
- The batter may be lumpy.
- Fill the muffin cups about three-quarters full.
- Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
- Do not overbake.some residual heat will finish muffin.
This is, without a doubt the best corn muffin I've made to date. I followed this recipe exactly and the result was 12 good size muffins, which are moist, with just the right amount of sweetness. They were a hit with my family. Thanks for sharing!!
I've make these often out of the Magnolia Bakery Cookbook. They're fantastic and freeze well. They are not too sweet. Great combination of savory and lightly sweet.
Really nice recipe. We subbed the white flour with whole wheat and they still came out nicely. Nice texture which was not too soft but not dry at all. We topped them with a tiny bit of sugar in the raw and my daugher added carob chips to her half before we put them in the oven. Easy recipe and we will make them again. Thanks for sharing.