The other day while on the telephone with my Mother, we got into a conversation about food cravings. I mentioned that every now and again I get a craving for cornbread. While it was not something I had much as a child other than those made from the infamous Jiffy box.
I’ve tried multiple recipes, some too sweet, some too dry, some not sweet enough, so I’ve tried yet another recipe this one by Dorie Greenspan, ‘Baking :From My Home to Yours.’
This time I would have to say, I’m sold. These muffins were delicious, a perfect accompaniment for dinner.
The next time I make these though I might add some jalapenos to spice it up a bit, other than that fabulous.
- 1 cup unbleached all-purpose flour
- 1 cup yellow cornmeal
- 6 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Pinch of freshly grated nutmeg
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yoke
- 1 cup corn kernels
- Preheat oven to 400 degrees. In a large bowl whisk flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.
- In a small bowl or measuring cup, whisk buttermilk, butter, egg and yoke until well blended.
- Pour the liquid over the dry ingredients, with a whisk or rubber spatula, gently but quickly stir to blend.
- Stir in the kernels.
- Divide the batter among muffin tins, if not paper-lined, make sure to grease the tins.
- Bake 15 to 18 minutes. Transfer to a metal rack and let cool 5 minutes before attempting to remove them.