Name: Corn muffins
Ingredients: 4 teaspoons baking powder; 2½ cups (320 g) fine cornmeal, preferably stone-ground, white or yellow; ½ cup (1 stick/115 g) unsalted butter; 1 teaspoon salt; 1 large egg; 1½ cups (360 ml) milk; 1 cup (140 g) fresh or frozen sweet corn kernels

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

As with any quick bread, you can mix the dry ingredients in the morning and leave the bowl on the counter; mix the wet ingredients, cover, and refrigerate until evening. Then when you’re ready to bake in the evening, just stir the wet ingredients a bit to break up the solidified butter and dump into the dry ingredients to make the batter.