Corn Muffins

With Thanksgiving approaching I wanted to post a recipe to compliment your holiday menu.  As I reviewed my previous holiday selections, I noticed that I have never given you the recipe for my celebrated Corn Muffins, the perfect substitute or compliment for the dinner roll or biscuit staple at most tables. 

Although these corn muffins are lightly sweetened, even the diehard southerners who would never eat cornbread with sugar find themselves coming back for another.

For those of you who are new to my blog, there are several recipes I previously posted you may want to add to your Thanksgiving Menu.  If you typically serve soup at the beginning of the meal, try the “Pumpkin Soup“ or “Autumn Squash Soup.“  Instead of mashed potatoes or candied yams, try Mashed Sweet Potatoes or better yet Praline Sweet Potatoes which can be made a day in advance.  Actually, the Praline Sweet Potatoes taste even better as part of your Black Friday leftover lineup.  Corn is always on our Thanksgiving table and Corn Soufflé is the most requested.  Finally, Pumpkin Mousse is a light addition that fits well into my dessert table staples of pecan and fruit pies.

Ingredients:

§     3 cups flour

§     1 cup sugar

§     1 cup medium cornmeal

§     2 tablespoons baking powder

§     1 1/2 teaspoons salt

§     1 1/2 cups whole milk

§     2 sticks of unsalted butter, melted

§     2 large eggs

Directions:

Preheat oven to 350 degrees. 

 

In a large bowl, mix the flour, sugar, cornmeal, baking powder and salt.

In a separate bowl, beat together the milk, melted butter and eggs.

 

Pour the wet ingredients into the dry ingredients.  With a wooden spoon, stir until the batter is just blended.   Do not overbeat.  The batter will look a little lumpy and may even have spots of flour.

Spray the muffin tin with non-stick spray.  I am using a mini muffin tin but this batter can be baked in a large muffin tin or flat pan.  To keep the muffins the same size, I use an ice cream scoop to spoon the batter into the muffin tin.

 

Bake until brown and crispy on top and a toothpick comes out clean.

 

The mini muffins took only 10 – 12 minutes.  Larger muffins will take about 30 minutes. 

Cool slightly and remove from the pan.

For a printer friendly copy of this recipe, go to Corn Muffins. Enjoy!