Sunday, February 28, 2010

Day #30: Cornmeal Muffins

Today's Cornmeal Muffins would be the perfect accompaniment to a hot bowl of chili or soup. We enjoyed our Cornmeal Muffins with Cold Italian Chicken Pasta Salad so the options are very versatile. You could substitute a cup of creamed corn instead of the frozen corn to make these muffins extra moist and yummy.

Tomorrow's Muffin: Sunflower Seed Muffins

Cornmeal Muffins


1 1/4 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
freshly ground black pepper
3/4 cup yellow cornmeal
2 large eggs
1 cup milk
6 tbsp canola oil
1 cup frozen corn kernels

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together all-purpose flour, baking powder, salt and pepper in a large bowl. Stir in the cornmeal.

Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm.

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