My Mom says that corn muffins are her favorite and they certainly help to fill seats around the breakfast table at my house. I make corn muffins all the time for our family – usually on Sunday mornings.
My kids don’t like a thing on them, while others slather on butter, jam or honey. I have to admit I like them plain too, but when fresh berries are in season somehow you just want a way to include them at all breakfast gatherings (not to mention in desserts). I’ll be posting a quick recipe for strawberry butter so look for that post shortly.
1 cup flour (not self-rising)
1 cup cornmeal (I used Moss’ Plain White Fine Ground Corn Meal)
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 unsalted butter, room temperature
3/4 cup milk
1/4 cup heavy cream
1 large egg, lightly beaten
Preheat oven to 400. Grease nine muffin cups in muffin tin.
Using a whisk, combine first five ingredients in large mixing bowl. Add butter and combine until crumbs form.
In a small mixing bowl, mix milk, heavy cream and egg. Add milk mixture to dry ingredients and stir just until combined.
Bake in oven for 20-25 minutes just until turning light golden brown.
Yield: 9 delightful muffins