Well, here we are, the eighth of July. My friend Amelia comes out here from CA in exactly a week from now. The weather is finally starting to act a bit more summery. (Hey, look, it's real sunshine! And, oh my goodness, blue skies!) I'm supposed to be cleaning, and, well, I'm sitting in front of the computer while reading a book. Again. I really have made some progress, though. It just doesn't look like it. :)
While wandering in Stop & Shop's "Natural Food" section, I came across Bob's Red Mill's yellow cornmeal. Obviously it was a sign of the baking gods that I should finally attempt to make corn muffins for the very first time.
I came into liking corn muffins and cornbread rather late in life. I believe it was at Dave's Aunty Vicky's where I first truly enjoyed cornbread. And since then, I've been a believer. ;)
The recipe I went with is from Gale Gand, found over at the Food Network website. It is super-duper simple, with everything done right in one bowl. Upon tasting, I did the celebratory "I made corn muffins for the first time and they didn't suck" dance. :) I think I'd like them to be a little bit sweeter, but other than that, I'm really pleased in how they came out.
Now, maybe I should work on a bit more cleaning. Maybe.
1 cup all-purpose flour
½ cup yellow cornmeal
¼ cup sugar
1½ tsp. baking powder
¼ tsp. salt
¼ cup milk
8 Tbsp. unsalted butter, melted
Preheat oven to 350F. Line 8-12 muffin cups with paper liners.
In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix; there may be a little flour not mixed in at the end. Use an ice-cream scoop or large spoon to fill the muffin cups half full.
Bake at 350F for about 15 minutes, or until risen, light golden brown, and firm to the touch. Let cool at least 15 minutes in the pan.