Classic Corn Muffins
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
-
- Preheat the oven to 500 degrees F.
- Prepare the muffin pan by lightly greasing it with cooking spray, lining it with muffin papers, and lightly spraying the papers.
- In a medium bowl, whisk together the dry ingredients.
- Combine the softened butter with olive oil, then mix it into the milk. Add the beaten eggs and stir well.
- 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.
- 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.
- 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.
Jul 19, 2024