Corn muffins
Makes 2 dozen muffins These are classic corn muffins, perfect for toasting on a griddle with some salted butter or to dunk in a hot bowl of chili.

Ingredients

2 1/4 cups all-purpose flour 1 1/4 cups cornmeal 2 teaspoons kosher salt 1 tablespoon baking powder 4 eggs 1 cup whole milk 3/4 cup…

CIA FOODIES


Corn Muffins

Makes 2 dozen muffins These are classic corn muffins, perfect for toasting on a griddle with some salted butter or to dunk in a hot bowl of chili.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 1 cup whole milk
  • 3/4 cup vegetable oil
  • 2 tablespoons orange juice
  • 1 cup sugar

Directions

  1. Preheat the oven to 400°F. Coat the muffin tin cups with a light film of butter and a light dusting of cornmeal, or use paper liners.
  2. Combine the flour, cornmeal, salt, and baking powder in a bowl and stir together with a wire whisk.
  3. Combine the eggs, milk, oil, orange juice, and sugar in an electric mixer and mix on medium speed with the paddle until light in color and smooth, about 2 minutes.
  4. Add the dry ingredients to the egg mixture and blend on medium speed just until combined, scraping down the bowl as necessary.
  5. Evenly distribute the batter among the muffin cups, filling them three-quarters full. Gently tap the filled tins to release any air bubbles.
  6. Bake until a skewer inserted near the center of a muffin comes out clean, about 20 minutes.

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