Name: Classic Corn Muffins
Yield: 12 items
Ingredients: 1.33 cups all purpose unbleached flour; 0.67 cup cornmeal; 3 tablespoons granulated sugar; 1/2 teaspoon kosher salt; 1 tablespoon baking powder; 1 cup whole milk; 2 tablespoons olive oil; 2 tablespoons unsalted butter, very soft/mushy; 2 large eggs, lightly beaten

Serves: 12 items

Ingredients: 9

A delightful classic corn muffins recipe that is perfect for breakfast or as a side dish for your meals.

Ingredients

1.33	cups all purpose unbleached flour
0.67	cup cornmeal
3	tablespoons granulated sugar
¹⁄₂	teaspoon kosher salt
1	tablespoon baking powder
1	cup whole milk
2	tablespoons olive oil
2	tablespoons unsalted butter, very soft/mushy
2	large eggs, lightly beaten

Instructions

1.	Preheat the oven to 500 degrees F.
2.	Prepare the muffin pan by lightly greasing it with cooking spray, lining it with muffin papers, and lightly spraying the papers.
3.	In a medium bowl, whisk together the dry ingredients.
4.	Combine the softened butter with olive oil, then mix it into the milk. Add the beaten eggs and stir well.
5.	Pour the wet ingredients into the dry mixture and fold gently until most of the flour is incorporated. Use a large rubber spatula to thoroughly mix the batter, ensuring no flour pockets remain.
6.	Spoon the batter evenly into the muffin cups. Reduce the oven heat to 400 degrees F and bake for 10 to 15 minutes, or until a skewer comes out dry.
7.	For a larger cornbread, double the recipe and bake it in a 10” cast iron skillet. Grease the skillet with bacon drippings and bake for about 25 minutes, or until a skewer comes out clean.

Published on Jul 19, 2024 by Luminița