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Cornmeal Muffins
12 Muffins
100% would make this recipe for Cornmeal Muffins again.
My mother's cornmeal muffins have just the right crumb, are very tender, just a tiny bit sweet, and are best served slathered in butter and eaten hot. Excellent for breakfast, or as a hot bread with lunch or supper. Spicy dishes make a superb foil to these delicate morsels of goodness.
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Cornmeal Muffins Ingredients
1 cup whole-grain yellow
cornmeal
, fine-ground
4 teaspoons
baking powder
1 cup unbleached
all-purpose flour
2 large
eggs
, at room temperature
1/4 cup
sugar
1 cup
milk
, at room temperature
1/2 teaspoon
salt
2 tablespoons unsalted
butter
, melted
Instructions for Cornmeal Muffins
Adjust oven rack to middle position and heat oven to 400 degrees F. Lightly butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the silicone muffin pan on a baking sheet.
In a large bowl, whisk together the cornmeal, flour, sugar, salt. and baking powder. In a large glass measuring cup or another bowl, whisk the eggs, milk, and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend until batter is just combined and evenly moistened. Do not over-mix. Divide the batter evenly among the prepared muffin cups.
Bake muffins until light golden brown and toothpick or skewer inserted into center of muffins comes out clean, about 20 to 25 minutes, rotating muffin pan from front to back halfway through baking time. Transfer the pan to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Main Ingredient:
Cornmeal
Cuisine:
American
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Ingredient Insight - look inside this recipe
All-Purpose Flour
Baking Powder
Butter
Cornmeal
Eggs
Milk
Salt
Sugar
Bake
quick bread
Muffin
cornmeal
AP flour
Sugar
eggs
milk
American
Baking Powder
unsalted butter
Brunch
Breakfast
Bread
Cornmeal
for
flavor
and
categorization
[I made edits to this recipe.]
sgrishka
on Feb 22 2008 1:55PM
Total Time: 0:50
Active time: 0:15
Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn.
deeder5
on Dec 28 2007 12:23PM
Total Time: 0:50
Active time: 0:15
Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. [I posted this recipe.]
sgrishka
on Nov 10 2007 1:21AM
Total Time: 0:50
Active time: 0:15
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