These savory corn muffins are perfect for hot food at a warm chili, delicious Thanksgiving dinner or brunch.
Thanksgiving. This year celebrated on November 27th. It is a traditional feast by which thanks is expressed for the harvest and other good things that have happened in the past year. What a nice idea. And so this week By Andrea Janssen a Thanksgiving dinner. Not with a big stuffed turkey that we have to eat by just the five of us. But we did eat a delicious turkey filet. And additionally genuine thanksgiving meals. What exactly? That is something that will remain a secret until the last recipe this week. But the first meal are corn muffins. Corn bread and muffins, a side dish that is often eaten at Thanksgiving. Which could therefore not be left behind.
So here is a great recipe for corn muffins. Beautiful as they are still a bit warm and also delicious eaten with a chili dish or Thanksgiving dinner (or brunch).
Tips for preparing corn
- Because your melt only half of the butter and then stir the rest of the butter through it, the butter is not super hot and cools down more quickly to room temperature;
- Since you have a combination of baking powder and soda used in the batter, the muffins will become very fluffy;
- A great addition is to add 40 grams grated cheese in to the batter.
- This corn muffins can be made one day in advance or in the morning. Warm them just before serving in the oven.
Storage advice Corn
- This corn muffins can be stored up to 3 days in a sealed box at room temperature;
- If you freeze the corn muffins immediately after baking, they can be stored for one month in the freezer. Thaw them and heat them in the oven just before serving.
It’s a good taste!
- 315 mL milk
- 2 teaspoons vinegar
- 90 grams butter unsalted
- 2 eggs size L
- 300 grams corn flour
- 150 grams flour
- 60 grams sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- Preheat the oven to 200 degrees Celsius.
- Grease a cupcake tin with sunflower oil.
- Put the butter in a pan and let it only half of the butter melt and then turn off the heat and leave it to let the remaining butter melt.
- When the mixture is cooled down for 15 minutes, whisk the eggs one at a time.
- In a second bowl, mix the corn flour, wheat flour, sugar, baking powder, salt and sodium bicarbonate.
- Pour the milk mixture over the dry stuff and stir well (there could be some small lumps in the batter, that is no problem)
- Divide the batter between the 12 muffin holes (about three-quarters full).Put the baking tin in the oven and bake for 16 minutes.
- Check with a skewer if the muffins are cooked (the skewer should come out dry when pinched in the muffin) and get them out of the oven. If the muffins aren't done yet bake them for another two minutes.
- Let the muffins cool for 5 minutes in the baking pan on a rack. Then remove them from the pan and serve immediately.
- muffin / cupcake tin
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
This post is also available in: Dutch