Our family really loves corn muffins and we find these are the ‘super duper’ of them all. Give them a try, they are awesome. Also note: the pics shows mini muffins. My family thinks that is best for snacks and lunches.
- 1/2 cup melted butter
- 2 eggs
- 3/4 cup milk
- 1 can creamed corn (Green Giant is the best)
- 1/2 tsp. Baking Soda
- 3/4 cup yellow cornmeal
- 1 cup flour
- 2 tsp. Baking Powder
- 3 tbsp. sugar
- pinch of salt
Preheat oven to 425 degrees.
Combine all the dry ingredients and, using a whisk, mix together.
Add the wet ingredients and when combined, spoon into muffins tins you have sprayed with Pam (or like product). Now, let the batter sit on the counter for about 5 minutes. This makes the difference.
Bake for 20 minutes. Brush the tops with melted butter, Cool 5 minutes and then remove from the tins and rest of a rack.
NOTE: Today I added a generous scoop of sour cream as it seemed a little dry and my daughter says these were the best ever.
