Saturday, November 15, 2008

Corn Muffins

The other night I just felt like baking. but I had nothing particular in mind to bake. So, I started going through my cabinet for inspiration and when I saw my bag of cornmeal I decided to make muffins. And what better recipe to use than the one on the back of the bag?

I made these in jumbo muffin tins and extended the baking time to 25 minutes. I'm not sure if that was for too long because these came out a bit dry. Although, I tend to find corn muffins to be on the drier side as far as muffins go typically. They tasted alright though and I think that next time I'd just watch the baking time more closely.

Golden Yellow Corn Muffins
(from Indian Head cornmeal)


1 cup yellow cornmeal
1 cup sifted flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup soft shortening
1 cup milk
1 egg, beaten

Preheat oven to 425 degrees.

Combine cornmeal, flour, sugar, baking powder, ans alt in a bowl. Cut in shortening. Mix egg and milk together and add to dry ingredients with a few swift strokes.

Fill greated muffin cups 2/3 full. Bake for 20 minutes, makes 12 muffins.*
(*for jumbo muffins I baked for 25 minutes which I would reduce next time; made 5 muffins)

2 comments:

That Girl said...

These are such a perfect golden color

Cooking and the City said...

I've never had corn muffins or for that matter corn bread! I must remedy that soon. looks delicious Robin :-)