Corn Muffins

Whew! I’m not sure about you, but my end of summer was a bit hectic.  In the midst of the extreme heat of the last of August, along came Hurricane Irene. Like many of you, we were for-warned of the high winds and extreme amounts of rain.  Here in the northeast, after a very wet summer, that combination led to a LOT of downed trees and wires.

What does a normal person do, when a hurricane is predicted?  Knowing we were headed for downed lines and trees, I filled the bathtub with water (for flushing the toilet), prepped drinking water, set barrels underneath the eaves to collect rain water ( I had to make sure we had enough toilet flushing water 😉 , gathered flashlights, battery powered radio and batteries, purchased fruit and…baked!  Well, I had to bake – I mean, who goes for days without electricity and doesn’t need some kind of homemade goodness?!

I decided on these muffins since I convinced myself they were nutritious and hearty and would stave off hunger pains.   The recipe makes 12 muffins.

In a bowl, whisk together:
2 cups AP Flour
1 cup Cornmeal
1/2 cup Sugar
1 Tabl. Baking Powder
1 tsp. Salt
In another small bowl, combine:
4 Eggs
1-1/2 cups Milk
1 cup Butter, melted
Stir the liquid ingredients into the dry ingredients, until smooth.  Place the batter by scoops into muffin tins.  Bake in a pre-heated 350 degree oven for 20-25 minutes until tests done and are lightly browned.  

About bakingway

Baker/Pastry Chef for over 25 years.

Posted on September 6, 2011, in Breads, Breakfast, Muffins and tagged , , , . Bookmark the permalink. Leave a comment.

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