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Anyone have a great corn muffin recipe? I have a great recipe for mildly sweet cornbread, but
- Thread starter meryl
- Start date
Here's one I like from America's Test Kitchen-sweet but not too sweet--REC: Corn Muffins...
Corn Muffins
2 cups all-purpose flour -- unbleached (10 ounces)
1 cup whole grain cornmeal -- (4 1/2 ounces) yellow, fine-ground
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup sugar -- (5 1/4 ounces)
8 tablespoons unsalted butter -- (1 stick) melted
3/4 cup sour cream
1/2 cup milk
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Spray a standard muffin tin with nonstick cooking spray.
2. Whisk the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide the batter evenly among muffin cups, dropping it to form mounds. Do not level or flatten the surface of the mounds.
3. Bake until the muffins are light golden brown and a skewer inserted into the center of the muffins comes out clean, about 18 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin for 5 minutes; invert the muffins onto a wire rack, stand the muffins upright, cool 5 minutes longer, and serve warm.
Source:
"America's Test Kitchen"
Yield:
"12 muffins"
Start to Finish Time:
"0:43"
T(Baking Time):
"0:18"
NOTES : Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look closely at the label.
Corn Muffins
2 cups all-purpose flour -- unbleached (10 ounces)
1 cup whole grain cornmeal -- (4 1/2 ounces) yellow, fine-ground
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup sugar -- (5 1/4 ounces)
8 tablespoons unsalted butter -- (1 stick) melted
3/4 cup sour cream
1/2 cup milk
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Spray a standard muffin tin with nonstick cooking spray.
2. Whisk the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide the batter evenly among muffin cups, dropping it to form mounds. Do not level or flatten the surface of the mounds.
3. Bake until the muffins are light golden brown and a skewer inserted into the center of the muffins comes out clean, about 18 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin for 5 minutes; invert the muffins onto a wire rack, stand the muffins upright, cool 5 minutes longer, and serve warm.
Source:
"America's Test Kitchen"
Yield:
"12 muffins"
Start to Finish Time:
"0:43"
T(Baking Time):
"0:18"
NOTES : Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look closely at the label.
Meryl, From "The Best Quick Breads," by Beth Hensperger -- Raspberry Cornmeal Muffins
http://blog.washingtonpost.com/mighty-appetite/2006/07/breakfast_club_1.html
http://blog.washingtonpost.com/mighty-appetite/2006/07/breakfast_club_1.html
Meryl, Beth Hensperger's La Beth's Vanilla Corn Bread (scroll down)
http://www.vanilla.com/html/chefs/bhensperger.html
http://www.vanilla.com/html/chefs/bhensperger.html
Food & Wine Feature - Beth Hensperger's "Maple Corn Bread with Pecans and Vanilla Currants"
http://www.foodandwine.com/recipes/maple-corn-bread-with-pecans-and-vanilla-currants/print
http://www.foodandwine.com/recipes/maple-corn-bread-with-pecans-and-vanilla-currants/print
More butter, a tablespoonfull of crushed red peppers? I usually add a little of
whatever hot pepper jam or jelly I happen to have when the mood hits me to make cornbread/muffins. Last time I used Harry & David's pepper, apple, and onion relish. Very good! I like sweet, but the spice balances it well.
whatever hot pepper jam or jelly I happen to have when the mood hits me to make cornbread/muffins. Last time I used Harry & David's pepper, apple, and onion relish. Very good! I like sweet, but the spice balances it well.
Meryl, I was checking in just to post this one, and it's perfect for you.
I made this as a pan bread, but I'm sure it could be used for muffins. It is sweet, rich and delicious. Submitted by Bethany Weathersby at allrecipes.com:
REC: Grandmother's Buttermilk Cornbread
INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx
I made this as a pan bread, but I'm sure it could be used for muffins. It is sweet, rich and delicious. Submitted by Bethany Weathersby at allrecipes.com:
REC: Grandmother's Buttermilk Cornbread
INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx