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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This recipe comes from NYC. I have no clue where they originated from. (Maybe from Sarabeth's bakery)However, I do have a clue on how good they are. These are great for BBQ or we like them for breakfast warm with butter and apple preserves or Jelly. Read more . These have whole corn in them. With great texture! Oh soooooooo good! Ingredients:
can corn gives this sweetness and crunch |
3/4 cup sweet buter |
3/4 cup sugar |
3 large eggs |
1 2/3 cup flour |
1 2/3 cup yellow cornmeal |
4 teaspoon baking powder |
1/2 teaspoon salt |
2 cup milk |
1 can (8 3/4 ounce) whole kernel corn, drained(or fresh) |
Directions:
1. PREHEAT OVEN TO 350
2. GREASE 2 DOZEN 2 1/2 MUFFIN PANS. OR THE SIZE YOUR PREFER
3. BEAT BUTTER WITH SUGAR IN MIXER BOWL UNTIL LIGH AND FLUFFY BEAT IN EGGS ONE AT A TIME BEATING WELL AFER EACH ADDITION.
4. COMBINE FLOUR, CORNMEAL, BAKING POWDER, SALT AND ON LOW SPEED ADD THE DRY INGREDIENTS TO THE BUTTER MIXTURE ALTERNATING WITH MILK, BEGIN AND END WITH DRY.
5. FOLD IN DRAINED CORN. SPOON INTO MUFFIN TINS.
6. BAKE 20 MINUTES OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN. COOL IN PAN 10 MINUTES.
7. ADVICE: TO GET A NICE MUFFIN TOP SCOOP ONLY ONE TIME INTO PAN DO NOT ADD SECOND SCOOP. DO IT ONE TIME ONLY.
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