Tuesday, March 2, 2010

more man-pleasin' (and kids too) food: cornbread muffins

These were some of the best cornbread muffins I've ever had. I loved the addition of whole kernel corn mixed into the batter. They can also be left out and taste just as good. This is another recipe from the Sur La Table cookbook, Baking Kids Love by Cindy Mushet. She bakes the recipes in the book with the help of her tween daughter, Bella. The recipes are delightful so far and this is a great book for a child that loves to cook. There are lots of explanations and tips throughout the book.

This recipe calls for a 24-cup mini muffin pan. I just used a standard sized muffin pan and ended up with 12 muffins.

Mini Cornbread Muffins
1 cup unbleached all-purpose flour
1 cup fine conrmeal (we used coarse, but I would recommend using the fine, especially for kids)
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt (leave out if you use salted butter)
1 cup milk ir heavy whipping cream (we used the cream because we had some)
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
2/3 cup fresh or frozen corn kernels (optional)

Position over rack in the center of the oven, and preheat to 350 degrees, Lightly grease the muffin pan. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Pour the milk into a 2 cup measuring cup. Crack the eggs into the milk, then stir with a fork until the eggs are fully blended with the milk.

Pour the milk mixtre and melted butter into the dry ingredients. Whisk gently at first, and then, as the mixture blends, whisk faster, until the batter is smooth and no dry patches are visible. Use a silicone spatula to stur in the corn kernels.

Divide the batter evenly among the prepared muffin cups (2 Tbsp. per cup if doing mini muffins) If doing standard size muffins, fill them 2/3 full. Bake for 20-22 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes. Serve warm.

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