This recipe yields a bread thats moist and savory and tastes distinctly of corn Unlike many corn muffins these stay moist thanks to canned creamed corn
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick
pasty mush. If the mush is not stiff
microwave an additional 30 seconds or so. Whisk in buttermilk
then eggs and finally butter.
Mix remaining cornmeal with flour
sugar
salt
baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
Bake until golden brown on sides and bottom
about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Picnic tip
Can be cooled to room temperature
wrapped in plastic and stored up to a day.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.