Monday, February 21, 2011

From Freshly-Ground Corn into Muffins

Cornbread Muffins
makes 24 muffins
Preheat oven to 400 degrees on Bake                                                                                                        
Mix together
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.                                                                     
Optional add-ins:
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.                                                                                              


  1. Yum! I love cornmeal muffins! The perfect accompaniment to a pot of chili which is exactly what weather like we've been having calls for. Yours look delish! Thanks for sharing.

  2. Funny that I never really liked cornbread growing up, but now I love it...Especially good, I think, crumbled into chili.


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