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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER CAKE RECIPES |
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CHAIM'S CORNY CORN
MUFFINS |
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INGREDIENTS: |
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1 cup Flour, all-purpose (sifted)
1 cup Yellow Corn Meal, preferably
stone-ground
6 Tbs. Sugar, granulated
2½ tsp. Baking Powder
¼ tsp. Baking Soda
½ tsp. Salt
Pinch of Nutmeg, freshly grated
(optional)
1 cup Buttermilk
3 Tbs. Butter, unsalted, melted and room
temp.
3 Tbs. Olive Oil
1 Egg, large
1 Egg Yolk, large
1 cup Corn Kernels (totally drained /
dry) |
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INSTRUCTIONS: |
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Center a rack in the oven and preheat the
oven to 400°F.
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Butter or spray the 12 molds in a
regular-size muffin pan / non-stick pan
works even better.
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Place the muffin pan on a baking sheet.
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In a large bowl, whisk together the flour,
cornmeal, sugar, baking powder, baking soda,
salt and nutmeg, if you’re using it.
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In a large bowl, whisk the buttermilk,
melted butter, oil, egg and yolk together
until well blended.
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Pour the liquid ingredients over the dry
ingredients and, with the whisk or a rubber
spatula, gently but quickly stir to blend.
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Don’t worry about being thorough – the
batter will be lumpy, and that’s just the
way it should be.
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Stir in the corn kernels.
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Divide the batter evenly among the muffin
cups.
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Bake for 15 to 18 minutes (12 minutes for
minis), or until the tops are golden and a
thin knife inserted into the center of the
muffins comes out clean.
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Transfer the pan to a rack and cool for 5
minutes before carefully removing each
muffin from its mold.
YIELDS: 12 regular sized muffins / 48 minutes |
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Source:
Rabbi Alan
Ira Silver
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KOSHER DELIGHT MAGAZINE
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