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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 1215 |
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Sweet and corny muffins, always a crowd favorite. Especially good with sweet whipped butter and honey. May also be baked in a loaf pan for cornbread (increase baking time to at least one hour). Be prepared to hand out the recipe! Read more ! Ingredients:
1 1/2 cups unbleached white flour |
1 1/4 cups stone ground cornmeal |
3/4 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 large eggs |
1/2 cup canola oil |
1 cup buttermilk |
1 can whole corn kernels, rinsed and drained (may substitute frozen or fresh, of course) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease muffin tin(s) and dust with cornmeal.
3. Mix all dry ingredients in large mixing bowl, then add corn kernels to dry ingredients and stir to blend.
4. Beat eggs lightly in separate bowl, then add oil and buttermilk and whisk till combined.
5. Add wet ingredients to dry and stir just till combined.
6. Pour batter in prepared tins (easiest using an ice cream scoop). If you do not have enough batter to fill a second muffin tin, fill the remaining empty cups with water so they do not burn.
7. Bake until golden brown and toothpick inserted in center comes out clean. Start checking after 25 minutes or so and trust your nose.
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