Food
Corn Muffins
By Yankee Magazine|May 30 2015|
Photo Credit: Aimee Seavey
There’s just the hint of corn flavor in these sweet corn muffins, which are not at all like corn bread in taste or texture. –Longfellow’s Wayside Inn, Sudbury, Massachusetts
Yield:
Makes 2-3 dozenIngredients
- 1-1/2 cups sugar
- Pinch of salt
- 2 tablespoons baking powder
- 3-1/2 cups bread flour
- 1 cup cornmeal
- 4 large eggs
- 1-1/2 cups milk
- 1/3 cup salad oil
Instructions
Combine sugar, salt, baking powder, flour, cornmeal, eggs, and 1 cup milk until well blended. Add remaining 1/2 cup milk and the salad oil and mix for 3 minutes. Place in well-greased muffin tins and bake at 400 degrees for about 20 minutes or until golden.
