Corn Muffins

Name: Corn Muffins
Cuisine: France
Ingredients: 3 tablespoons corn oil or ¼ cup melted clarified butter; 3 tablespoons corn oil or ¼ cup melted clarified butter; 1 cup milk of your choice; 1 tablespoon fresh lemon juice; 2 large eggs or 2 large egg whites; 2 large eggs or 2 large egg whites; 2 tablespoons granulated sugar; 1½ cups cornmeal; ¾ cup sifted cake flour; ¾ teaspoon salt; 1 tablespoon seeded and coarsely chopped dried pasilla chile, more or less to your personal taste; 1 tablespoon baking powder; ½ cup blanched white or Silverqueen corn kernels; ½ cup blanched white or Silverqueen corn kernels

Preparation info

FFR to FCR—
12
muffins

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Corn muffins can range from uninspiring to heavenly buttery if the cook gives in to the seductive marriage of the tastes of corn and butter. You can in this recipe replace the corn oil with butter if you prefer. Please put a bit of butter on the table for those who will wish to enjoy it. Good with a dish of western beans.

Ingredients

3 tablespoons corn oil or ¼ cup melted clarified butter
1 cup

Europe
France
Bread
Vegetarian

Method

Grease the muffin tins with 1½ tablespoons of the com oil or 2 of the butter. Preheat the oven to 400°F.

In a medium-size bowl, beat the milk, lemon juice, eggs or egg whites, sugar