Corn muffin is synonymous to Kenny Rogers Roasters. It is the first impression you get when eating at KRR, and of course the mac and cheese and roasted chicken too.
The dense texture with a hint of honey is just right and makes these muffins to-die-for. This recipe calls for frozen corn, but I used Del Monte's Fresh Cut Whole Kernel Corn instead.
Adapted from Food.com
Ingredients
makes 18 muffins1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cup flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup frozen corn (I used Del Monte's Freshly Cut Whole Kernel Corn)
1. Preheat oven to 200C.
2. Mix butter, sugar, honey, eggs and salt into a large bowl.
3. Add flour, cornmeal and baking powder and blend thoroughly.
4. Add milk while mixing.
5. Add corn to mixture and work into mixture.
6. Do not mash corn, the whole kernel is baked into the muffin.
7. Fill the muffin pan with muffin cups and fill 2/3 full with batter.
8. Bake for 20 - 25 minutes until muffins are light brown.
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