Cornbread Muffins I Chef John's Recipe
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| Cornbread Muffins I |
"These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal."
Ingredients :
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 3/4 cup frozen corn kernels, thawed
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 35M |
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- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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