This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
Ingredients
- creamed corn: 1 can (14.75 ounce can)
- yellow cornmeal: 2 cups (divided)
- buttermilk: 1 cup
- eggs: 2 piece
- butter: 8 Tbsp (melted)
- all-purpose flour: 1 cup
- white sugar: 1 Tbsp
- ½ teaspoons salt: 1 piece
- baking powder: 2 tsp
- baking soda: 0.5 tsp
Metric Conversion
Stages of cooking
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Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
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Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
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Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
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Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
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Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
