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Corn: Best Corn Muffins

Source of Recipe

Beat That! Cookbook


List of Ingredients

1 cup milk
1/2 cup yellow cornmeal + 2 tbl.
2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter softened + 2 tbl. melted
3/4 cup sugar
2 large eggs, beaten
1/2 teaspoon vanilla


Recipe

Preheat the oven to 400ºF, with rack in middle. Line a 12 cup muffin pan with liners. In small saucepan over low heat, whisk together the milk and 1/2 c.cornmeal until they form a lump-free lukewarm mixture. In a small bowl owl, stir together the 2 tbl. cornmeal, flour, baking powder, baking soda and salt. In a medium bowl with electric mixer on medium, cream together the 1/2 c. butter and sugar until light and fluffy. Beat in the eggs and vanilla. Now start using a wooden spoon or whisk. Thoroughly blend in the milk mixture into the butter mixture. Whisk in dry ingredients just until batter is smooth.

Spoon muffin batter into lined muffin cups, with will be almost completely filled. With a pastry brush, gently "paint" the surface of each muffin with the remaining 3 tbl. melted butter; sprinkle a pinch of cornmeal on top of each muffin. Bake muffins for 15 minutes. Lower the heat to 350ºF and continue baking the muffins for 5-10 minutes, or until they are golden brown. A toothpick inserted in center should come out clean. Turn muffins onto a rack to cool slightly and serve warm. Makes 12 muffins.