Corny Corn Muffins

Cornbread is one of those things that has to be just right. Too dry and it's pretty much like eating sand paper. Too sweet and you might as well have a piece of cake on your plate. Too dense and you're likely to mistake it for a sponge. I bet you all know what I mean.

That said, M loves cornbread and so do I. So when Monday turned out be a downright chilly day, I decided we should make some tummy-warming white chicken chili and start our search for the perfect cornbread recipe.

This one was very good. I can definitely see it beating out many, many other recipes. I'm still on the hunt for the *perfect* recipe, but I know we'll both be happy to eat this one again. I did leave out the cheese and cayenne because I wanted the basic flavor of the bread to come through. Once you've found your basic cornbread bread, it will always be good dressed up.

**Note: Using self-rising cornmeal and flour DOES make a difference in this recipe. If you can't find either, the flavor will still be good. The bread won't be nearly as fluffy, though.


Corny Corn Muffins
from Paula Deen, as seen on Food Network
printer-friendly recipe

Ingredients:
1/2 c. vegetable oil, plus 1/4 c. for greasing pan (I used cooking spray for the pan)
1 c. self-rising cornmeal
3/4 c. self-rising flour
1 c. creamed corn, see cook's note*
2 eggs
1 c. light sour cream
1 c. grated sharp Cheddar, optional
1/2 tsp. cayenne pepper, optional

Directions:
1. Preheat oven to 375 degrees F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat. For muffins, spray a twelve-cup standard muffin pan with cooking spray or wipe with oil.

2. Mix 1/2 c. vegetable oil and remaining ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined.

3. Pour batter into the preheated cast iron skillet or scoop into prepared muffin pan. Place skillet in the oven and bake until golden brown, approximately 30 minutes. For corn muffins, bake for 20 minutes, then begin checking for doneness. (Mine were done at about 26 minutes.)

4. Once fully baked, cool bread or muffins in the pan on a wire rack until cool enough to turn out. Serve immediately.

*cook's note from Paula Deen: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.

one years ago: baked shrimp with tomatoes and feta

two years ago: the most delicious lemon bundt cake