I’ve tried a few corn muffins or corn bread, but so often they turn out a little dry or too grainy. These were absolutely perfect, so moist and delicious with the taste of the corn. I found the recipe on “Once Upon a Chef” and for the first time, didn’t tweak a thing!
- 3/4 cup yellow cornmeal
- 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk (preferably whole but low-fat works too)
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Preheat the oven to 350°Fdegrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
- In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.