I made this recipe over a month ago.. needless to say, I’ve gotten a bit behind on blogging. I also either haven’t been doing much really interesting cooking or I’ve just forgotten to take photos of it. But, these corn muffins are amazing. It’s definitely the best cornbread recipe I’ve ever used, and I highly recommend it. The name of the recipe (Peerless Corn Muffins) seems a little sure of itself, but it turns out to be accurate.
Peerless Corn Muffins
from The Breakfast Book, by Marion Cunningham
1 egg, room temperature
1/2 cup (1 stick) butter, melted
1/4 cup vegetable oil
1 cup milk, warmed
1 cup cake flour
2/3 cup yellow cornmeal
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
Preheat oven to 400. Grease muffin tins.
Beat or whisk egg, melted butter, and oil in a mixing bowl until well blended. Stir in warm milk. Combine cake flour, cornmeal, baking powder, salt, and sugar in another bowl and stir with a fork until well mixed. Add dry ingredients and stir until blended. This is a light, medium-thick batter.
Spoon batter into muffin tins so each cup is three-quarters full. Bake for 15 to 20 minutes, or until the edges of the muffins are slightly golden and a straw comes out clean when inserted into the center. Remove from tins and cool a little on racks, or simply serve in a basket, hot from the oven.