Monday, February 21, 2011
From Freshly-Ground Corn into Muffins
makes 24 muffins
Preheat oven to 400 degrees on Bake
2 cups (fresh ground) cornmeal
2 cups flour
1 cup sugar
1 tsp salt
4 teaspoons baking powder
and set aside.
In a separate bowl, stir together
1 slightly beaten egg
3/4 cup canola oil
1 12 oz can evaporated milk
1/2 cup water
1 Tablespoon vinegar
Note: 2 cups buttermilk, or 2 cups half and half plus 1 Tbsp vinegar can replace the last 3 ingredients
Gently stir the wet ingredients into the dry, just until blended.
3/4 cup fresh, frozen, or canned corn
1 Tablespoon chopped jalapenos, or to taste
1 cup sharp or Pepper Jack cheese
Spoon batter into greased muffin tins, filling each approximately 2/3 to 3/4 full.
Bake for 15 minutes...until a toothpick inserted just off center of a muffin comes out clean.
Crumbs are OK, but no wet batter.
I immediately run a butter knife around the edge of each muffin and lift them so they are tilted out of the pan. I could put them on a rack, but this keeps them warm awhile, while not letting the bottoms get soggy.
Since it was our first taste of homeground cornmeal, I asked for reviews. Prince Inventive said they were good, and thought they tasted the same as usual. Hubby said they had a specifically different taste, but he wasn't sure what it was. I thought they tasted a little more like fresh corn than with other cornmeal. What I know is that they rose nicely and everyone wanted seconds.