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Sweet Corn Muffins




Source of Recipe


Internet


List of Ingredients




1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1/4 cup corn oil
1 egg
1 can (15 1/4 ounces) whole kernel corn, drained


Recipe



Preheat oven to 400º F. Coat a 9- or 10-inch cast iron skillet or heavy 9-inch square baking pan with nonstick vegetable spray. Place in oven for 5 minutes to preheat. In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon each salt and freshly ground pepper. In another bowl, whisk together milk, oil and egg. Add liquid to dry ingredients, along with canned corn. Stir until all ingredients are moistened and combined. Spoon into prepared and preheated skillet or pan. Bake until cornbread is firm, golden, and pulls away from the sides – 20 to 25 minutes. Let cool slightly, then cut into wedges or squares to serve warm or at room temperature.

Note: This is best served warm from the skillet or baking pan when it is still crusty around the edges. It is good with butter for dinner, but equally delicious when slathered with strawberry jam for breakfast. You can also make 12 muffins (bake 15 to 18 minutes) or 18 corn sticks (bake about 10 minutes) from this batter.