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| recipe:bread:savory_corn_muffins [2025/02/16 14:22] – created wikiadmin | recipe:bread:savory_corn_muffins [2025/02/16 14:30] (current) – wikiadmin | ||
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| ==== Ingredients ==== | ==== Ingredients ==== | ||
| + | * 1 (14.75 ounce) can creamed corn | ||
| + | * 2 cups yellow cornmeal, divided | ||
| + | * 1 cup buttermilk | ||
| + | * 2 large eggs | ||
| + | * 8 tablespoons melted butter | ||
| + | * 1 cup all-purpose flour | ||
| + | * 1 tablespoon white sugar | ||
| + | * 1 1/2 teaspoons salt | ||
| + | * 2 teaspoons baking powder | ||
| + | * 1/2 teaspoon baking soda | ||
| + | |||
| + | ==== Directions ==== | ||
| + | - Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter. | ||
| + | - Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter. | ||
| + | - Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined. | ||
| + | - Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well). | ||
| + | - Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve. | ||