Old Fashioned Corn Muffins

Nothing beats the flavor of an old fashioned classic corn muffin. Easy to make and tastes great as a snack or side dish to a wonderful meal.

Photo by Mary Ann R.

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup whole or low-fat milk, heated to 110°F

  • 4

    tablespoons unsalted butter and cooled slightly

  • 1 1/2

    teaspoons rapid rise or instant yeast

  • 1

    large egg

  • 1 3/4

    cups all purpose flour

  • 1

    cup cornmeal

  • 1/4

    cup light brown sugar, packed

  • 1

    teaspoon salt

Directions

Warm oven: Adjust oven rack to middle position and heat oven to 200°F. When oven reaches 200°F, turn it off. Grease pan for the muffins. Mix batter: Whisk milk, butter, and yeast in large liquid measuring cup until yeast dissolves, then whisk in egg. With mixer, mix 1/2 cup flour, cornmeal, brown sugar, and salt until combined. With mixer on low, add milk mixture in a study stream and mix until dough comes together, about 1 minute. Gradually add remaining flour until incorporated. Increase speed to medium high and beat until batter is thick and elastic, about 3 minutes. Let rise: Using greased 1/4 cup measure, transfer batter to muffin cups. Cover loosely with greased plastic wrap and place in turned-off oven until batter reaches rims of muffin cups, about 1 hour. Bake muffins: Remove muffin tin from oven and heat oven to 375°F. Discard plastic and bake muffins until golden brown, 15 to 20 minutes. Cool in pan for about 10 minutes, then turn out onto wire rack.

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