We love a good corn muffin and this recipe was help conceived by the 11 year old of the family. She has gotten our baking bug, or really she has had it all her life as if there was a girl who loved sugar and chocolate that was her! She has become quite a proficient baker and these were just sweet enough without being cloying. Serve them with chili or any summer grilled meat, and you have a home run!
Corn Bread Muffins
Makes about 18 muffins
½ cup butter, cut into cubes
3 eggs, beaten until light and foamy
2 cups of milk
1 tsp. lemon juice
14 ¾ oz creamed corn
1 ¾ cups corn meal
2 tablespoons sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Preheat oven to 425
Grease or spray the muffin tins.
Mix all dry ingredients in a large bowl. In another bowl where you have beaten the eggs until light and foamy, add the wet ingredients and whisk. Then, pour the wet ingredients into the dry and whisk until incorporated.
Place a small cube of butter into each muffin cup and add one ladle, about a cup, of muffin mixture to each.
Bake for about 18 minutes or until a toothpick comes out clean.
Serve with honey and butter!
And, don't forget, we have our wonderful cards for sale on our Etsy site! Get these muffins in out baked goods set, and check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back! And, for the next few days, we are having an end of summer sale where everything is 15% off!
A square meal is satisfying, nourishing, complete.
A round table includes all.