When I first saw this post from Sherie over at Maameemoomoo, I bookmarked it almost immediately! Corn muffins were something that I’ve always enjoyed especially the ones from Kenny Rogers which I used to order – best eaten when dunked with the sinfully good mac and cheese. I made a mental note to must bake these corn muffins one day.
Then I saw this post by E over at missusC’s reverie and I was really itching to make me some of them corn muffins! So I did. Turned out it wasn’t that difficult. Although I did experience some difficulty in trying to look for yellow cornmeal in the supermarket but turned out, yellow cornmeal is actually polenta! Colleague of mine got some for me while doing her grocery run. 🙂
Sweet Corn Muffins
(makes 10 muffins)
1 1/4 cups self raising flour
1/4 cup yellow cornmeal (or polenta)
1/4 tsp baking powder
1/4 teaspoon salt
113g unsalted butter
75g caster sugar
2 eggs, beaten
1/4 cup milk
1. Preheat oven to 200C. Line muffin tin with muffin liners.
2. Mix flour, cornmeal, baking powder and salt in a bowl and set aside.
3. Cream butter and sugar in a bowl of a stand mixer fitted with paddle attachment on medium speed for 3-4 minutes until pale and fluffy.
4. Slowly drizzle beaten eggs into the mixture, beating until fully incorporated.
5. Reduce mixer speed to low, add one third of the flour mixture and half the milk. Repeat with flour, then milk and then finish with flour. Scrape down the sides of the bowl to ensure all ingredients are incorporated and batter is smooth.
6. Add corn and stir to distribute evenly.
7. Scoop the batter into the lined muffin tin. Bake for 10 minutes.
8. Reduce the oven temperature to 180C and bake for another 12 – 15 minutes, until the muffins are golden in color or when the cake tester comes out clean when inserted into the center of a muffin.
These were soo good that we couldn’t resist popping one into our mouths the moment they popped out of the oven. I had to stop the Man from eating them all before I took a photo of them. Hehe..
And like what E said, this recipe is definitely for keeps! I can see myself making them over and over again! 🙂