Kitchen Crafts 'n' More

Friday, July 13, 2007 Recipe Found - Three Different Tried and True Corn Muffin Recipes

Great big thanks to Sue, who always sends in such wonderful recipes when any other reader requests them. Here's an email she sent me, with her three favorite 'tried and true' corn muffin recipes...

Hi Christina:Regarding your request for a corn muffin recipe and favorite dish to serve them with, I alternate the following 3 Southern recipes and I have no special dish that I eat them with. When these muffins come out of the over, I spread honey or butter on them and enjoy their delicious taste. Because I live alone, I will freeze whatever is left over or give them to my kids and their family and my friends.

Recipe #1. CORNY CORN MUFFINS
INGREDIENTS: 1 cup self-rising cornmeal mix, 3/4 cup self-rising flour, 1/2 cup vegetable oil, 1 cup white creamed corn (fresh if possible or frozen), 2 eggs, 1 cup sour cream, 2 tbsp's. sugar.

DIRECTIONS: Preheat oven to 375° and grease a 12-cup muffin tin. (If you like a crispy edge around your muffins, preheat the tin in the oven until the grease is very hot). Combine all ingredients and stir until moistened. Fill the muffin cups with batter and bake for 20 minutes or until golden brown.

YIELDS: 12 muffins.

Recipe #2. CORN MUFFINS
INGREDIENTS: 3/4 cup cornmeal, 1/2 tsp. salt, 3/4 cup boiling water, 1/2 cup milk, 2 eggs beaten, 1 tsp. baking powder, 2 tbsp's. butter melted.

DIRECTIONS: Preheat the oven to 425°F. Sift the cornmeal and salt into a small bowl. Pour in the boiling water and mix well. Add the milk and mix well. Stir in the beaten eggs, baking powder and butter and mix well. Spoon into eight large, nonstick muffin cups. Bake for 20 to 25 minutes or until brown.

YIELDS: 8 servings.

Recipe #3. CORN BREAD or CORN MUFFINS
INGREDIENTS: 2 cups self-rising cornmeal, 1 egg, 1/2 cup buttermilk, 1 tbsp. granulated sugar, 1/4 cup (1/2 stick) butter or margarine softened.DIRECTIONS: Preheat the oven to 350°. In a large mixing bowl, combine the cornmeal, egg, buttermilk, sugar and butter. Mix with whisk
DO NOT BEAT.
FOR CORN BREAD: Pour the batter into a 9 x 12-inch pan coated with shortening or nonstick spray. A prepared iron skillet can be used.
FOR MUFFINS: Pour into 12 to 15 greased or paper-lined muffin cups.
FOR STICKS: Pour into a corn-stick pan coated with shortening or a nonstick spray. Bake for 15 to 18 minutes or until golden brown. Remove from the oven and brush with melted butter. Cut the corn bread into squares OR remove the muffins or sticks from the pan. Serve hot.

MAKES: About 24 servings.

You can get cast iron corn muffin stick pans - that look like miniature cobs of corn. Such a cute way to serve your corn muffins, and as with all cast iron - the stuff lasts FOREVER if you take care of it properly!

Labels: baking extracts, cast iron, cooking with cast iron, corn muffins, recipe requests, recipes lost and found, side dishes