EDNA LEWIS'S CORN MUFFINS
After reading that Edna Lewis preferred extra-fine cornmeal, I adapted her recipe to use corn flour. (Be sure to get corn flour, not pure white cornstarch.) These muffins have great corn flavor, and they have a very tender, creamy texture when hot and stay moist when cool. If you're using regular cornmeal, the muffins are still delicious, especially warm; just reduce the buttermilk to 2 cups.
Provided by Francis Lam
Categories side dish
Time 35m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400. Generously grease the wells of the muffin pan with 2 tablespoons of lard or butter, leaving the extra fat in the wells. In a mixing bowl, sift together the corn flour, salt, baking soda and baking powder.
- When the oven is hot, place the muffin tin inside to preheat. Meanwhile, stir the buttermilk into the dry ingredients and mix well, then stir in the egg and 2 tablespoons melted butter. When the muffin pan is very hot (if using butter to grease, the butter should have just stopped sizzling), carefully remove it, and quickly fill each well with about 3 ounces of batter. Bake for 17-20 minutes, rotating once, until a toothpick comes out clean and the edges of the muffins are golden brown.
- Let the pan cool for 2 minutes on a rack, then remove the muffins. (If necessary, use a paring knife to release them.) Serve muffins hot, with butter.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 225 milligrams, Sugar 3 grams, TransFat 0 grams
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Cole Fabrizio
[email protected]Overall, I really enjoyed these corn muffins. They're a delicious and easy-to-make treat.
Fraz Mir
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Lillian Guxman
[email protected]I'm not sure what I did wrong, but my muffins didn't rise very much. They were still tasty, but they were a bit dense.
Tanzila Nupur
[email protected]These muffins are so versatile. You can serve them with butter, honey, or jam. You can also add your favorite mix-ins, like blueberries or chocolate chips.
Sad King
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional corn muffins.
Sana siddique
[email protected]These muffins are the perfect addition to any brunch or breakfast. They're also great for snacks.
nadia bolisa
[email protected]I made these muffins for a potluck and they were a huge hit. Everyone loved them!
Siddhani Krishnapersadh
[email protected]I'm allergic to corn, so I substituted the cornmeal with almond flour. The muffins still turned out great!
Andrella Johnson
[email protected]I followed the recipe exactly and my muffins turned out flat and dense. I'm not sure what went wrong.
Joyce Gyabaah
[email protected]These muffins were a bit too dry for my taste, but I think that's because I didn't use fresh corn. I'll definitely try them again with fresh corn next time.
Mdshamim690 Meshamim690
[email protected]I'm not a huge fan of corn muffins, but these were actually really good. They're not too sweet and they have a nice texture.
Lulz Sec
[email protected]I was really impressed with how well these muffins rose. They're so light and fluffy.
Biswell Munsaka
[email protected]These are the best corn muffins I've ever had! They're so moist and flavorful.
Bilal Hussen2
[email protected]These muffins are so easy to make and they always turn out perfectly. I love that I can use fresh or frozen corn.
Facebook khan khan
[email protected]I love the unique flavor that the cornmeal and creamed corn give these muffins. They're also really moist and fluffy.
Lucy Havor
[email protected]These corn muffins are the perfect balance of sweet and savory, with a tender crumb and a crispy crust. I've made them several times and they're always a hit with my family and friends.