Breakfast corn muffins

Breakfast corn muffins

I was inspired by the corn bread served up by the folks at Kenny Rogers – a country-western styled (for lack of a better word) restaurant – and went hunting in my recipe books for the equivalent (I should establish some form of document management system at home when it comes to my hardcopy recipes) and found one. Unlike the others, I never made any changes to the recipe – something I should have because the resulting muffins were, well, not quite up to what I am used to. Nil swears it’s still delish but I feel that it’s lacking in a number of ways.

It lacks that certain softness to it and feels more “mealy” than smooth or moist. Perhaps it was because I used self-raising flour instead of normal plain flour or cake flour (which is what I normal use for my muffins). I also cut back on the sugar which I shouldn’t have because it turned out to be nearly tasteless. Hm, perhaps next time, I should add some drizzle of flavour in the form of honey, an essence or a fruit rind. Still, it makes for a good breakfast meal when taken sweet or savoury, eg jam, butter or ham.

Corn muffins
From Betty Crocker Cookbook’s Corn Bread

1 cup milk
1/4 cup butter, melted
1 large egg
1 1/4 cups cornmeal (yellow, blue, white is fine)
1 cup self-raising flour
1/2 cup brown-black sugar

Method

  1. Preheat oven to 200 °C.
  2. In a large bowl, beat milk, butter and egg.
  3. Add dry ingredients to mixture and mix with a wooden spoon until just barely combined. Do not overmix as it’ll result in dense, dry muffins.
  4. Fill paper cups halfway and bake for 20 to 25 minutes or until the tops are golden brown. If possible, put a small ovenproof glass of water in together with the pan to keep the muffins moist throughout the baking process.
  5. Serve warm/cool as is or with some jam, butter, honey or ham.

Breakfast corn muffins

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