David's Recipe for Corn Muffins
An easy recipe for an American tradition.
Breakfast or Snack, American
- 2-1/2 cups corn meal
- 1-1/2 cups flour
- 6 soup spoons sugar
- 3 heaping soup spoons or 3 10-gram packets baking powder
- Pinch of salt
- 2 eggs, beaten
- 2 cups milk
- 100 grams butter, melted
- Preheat the oven to 400° F.
- Reserve a little flour for greasing the muffin pans, and then mix the corn meal, flour, sugar, and salt.
- Reserve about a soup spoon of butter for greasing the pans, and then mix the butter, milk, and eggs.
- Using about 20 wide strokes which encompass all of the mixing bowl, mix the liquids into the solids. Be careful to mix in the solids at the bottom of the bowl.
- Grease and lightly flour the muffin pans. Even though I don't like non-stick coatings for most purposes, I find non-stick muffin pans more convenient.
- Fill the muffin pans about 3/4 full.
- Bake until the muffins start to brown slightly, about 15 minutes.
- To remove the muffins cleanly from the pans: Remove from the oven and allow to cool for about 10 minutes. Bang the bottom of the pans several times on a hard surface. Pass a knife gently between the sides of the pan well and the muffin. If the muffin doesn't seem to be loosening, repeat these last two stages. Then insert a knife to the bottom of the well between the muffin and the pan, and gently lever out the muffin. You may have to do this in two or three places to get the muffin out without force which might damage it.
- Serve with or without additional butter.