November 29, 2008

Moist Corn Muffins

Once again, I've been lacking in the posting of new recipes this week! I just want to take a moment and thank everyone who has come by in the last week as things have been a bit slower than usual around here. Also, thank you to everyone who has wished My Mom well! She is on the mend and is doing better every day.
I also hope everyone had a wonderful Thanksgiving and spent time with those who mean alot to them this year. We are at a disadvantage with My Family living in the Midwest, and some of My Husband's family in Arizona and a few other states. Luckily, we do have his Aunt & Uncle and their kids' families here locally for Thanksgiving. We spent Thanksgiving at a cousin's house and it was a lovely evening. A lot of great food and a nice time spent with family.
I was asked to bring a few things to Thanksgiving. I made the Roasted Butternut Squash, which My Husband decided that he likes now (he thinks it tastes like candied yams now). I was also asked to bring the Dulce de Leche Apple Bars after another cousin raved about them, and they were enjoyed by everyone who tried them. Last year, I made corn muffins and added some extras to a mix and they were enjoyed. This year, I went in search of a recipe so that I could make them from scratch.
corn muffins 1
I found a recipe from Magnolia Bakery on a message board somewhere on the internet. Since Magnolia Bakery is known for their amazing recipes, I thought this one might be just the one. If you've ever had a dry corn muffin, you'll know why I wanted to find just the right recipe. I did add about 2/3 cup of creamed corn to the batter because I like the added texture that comes from it.
This recipe was very simple to make, but a warning: if you are making mini muffins, it will make well over 60 by the time you are finished! We like to serve the mini muffins so that everyone can take just what they want, and it seems like you aren't eating as much that way either.
corn muffins 2
Here are some other fun Thanksgiving posts filled with ideas you may want to bookmark for future gatherings:
I may have to give these Brussels Sprouts a test run to see if My Boys will eat them, Sandy at Eat Real makes them sound delicious!
Kevin at Closet Cooking is always trying new recipes, and his recipe for Hot Spinach and Artichoke Dip looks like a great starter for any gathering you may have planned.
Joy the Baker shared a simple yet, irresistable way to prepare Acorn Squash that may have you eating it right out of the pan before you get a chance to share it with family and friends.


Corn Muffins
Adapted from: Magnolia Bakery Cookbooks

Ingredients
1 1/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups milk
3/4 cup unsalted butter, melted and cooled slightly
2/3 cup creamed corn

Directions
Preheat oven to 350 degrees. Grease (spray with cooking spray) 9 muffin cups in a muffin tin (if making regular sized muffins). Mix the dry ingredients in a large mixing bowl. Make a well in the center.
Stir in the liquid ingredients until just combined. Do not overmix. Fill each cup about 3/4 full. Bake for 18-20 minutes. They will feel slightly firm when lightly touched. Do not overbake.
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13 comments:

LaDue & Crew said...

Sounds yummy! I made something similar, using buttermilk instead. So, so yummy! I like the idea of mini muffins, too. I wonder if excess batter can be frozen for later?

Katie said...

Oh yum! One of my biggest weaknesses is a super moist corn muffin!

Joelen said...

Who knew Magnolia had a corn muffin recipe?! Looks wonderful and a great addition to any Thanksgiving table!

Leslie said...

I love corn muffins! the addition of creamed corn makes total sense(but I never would have thought of it)!LOL

Jenny said...

Hi Patsy,
Your cornbread muffins look terrific! Hope you had a great Thanksgiving with your family!

Mary said...

It sounds as though you had a great holiday. The corn muffins look like a real treat. I'm going to have to try this recipe.

StickyGooeyCreamyChewy said...

Those corn muffins look delicious, Patsy! Adding creamed corn is a great idea. I'm glad you had a nice Thanksgiving. Your other dishes sound wonderful too!

That Girl said...

Corn has never played a part in our Thanksgiving, so I never really thought of it as Thanksgiving food - until this year when my Aunt brought corn pudding to our feast...your muffins look far more appetizing!

Michele said...

I've never made corn muffins from scratch. I always cheat and use the box mix or buy them at the store. Yours sound great and so easy! I will add this to my list of things to make!

Sara said...

Your muffins look great - lately my go-to corn muffin recipe has been from Everyday Food, it comes out moist and perfect every time. The secret ingredient is sour cream, and lots of it!

Patsyk said...

Thank you for all of your comments! It's funny that there are several ways to make sure that you get a moist muffin - sour cream, buttermilk, creamed corn!

Chef E said...

You read my mind Patsy! You could be a food stylist with that cute presentation, I want the platter!

Patsyk said...

Chef E - you are too kind! I found this dish over at Home Goods! They have all different sizes and shapes that go with it... I had to resist and only purchase this one!

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