Happy Thanksgiving !
Small, little and cute muffins are sure to win any heart and they also acts as a saviour whenever you need to plan an elaborate meal for your guests, say a quick Thanksgiving meal ! I was never much into baking with corns, somehow the idea never inspired me much, but a recent trip to a Southern diner here at NC change it all, I was bowled over by these little cuties. Sweet, warm and tender corn muffins makes my heart smile with pleasure, so I thought of baking some at home, make these in batches and it could be a lovely Thanksgiving menu idea too !
The beginning is the most important part of the work { Plato} and slowly as I started working with the cornmeal for the first time, I learnt something new that day and this alone makes me so happy and excited ! In my little research on the internet I found that the cornmeal are as ancient as the human civilization, and the cornbread in America were first prepared by the native Indians, from whom the European colonist learned and soon incorporated it in their diet. Corn is plenty in America and slowly many new things arrived in the early food scenario of the country.
These muffins are the sweet little cousins of the classy cornbread and here in South, they do it differently, with the addition of buttermilk or sour cream, which yields in more tender crumbs. I have used half and half proportion of cornmeal to flour, and next time I will try with only cornmeal to make it absolutely gluten-free. Sour cream or buttermilk adds the moisture to the batter, and honey gives a sweet touch to these muffins. You can cut back the sweet in the recipe and make it little savory to go with the bean chili.
This recipe has been adapted from food network.
- Yellow cornmeal : ½ cup
- All-purpose flour : ½ cup
- Baking powder : ½ tsp
- Baking soda : ½ tsp
- Brown sugar : ¼ cup
- Honey : ¼ cup
- Salt : ⅛ tsp
- Sour cream : ½ cup
- Egg : 1
- Butter : 3 tbsp melted
- Preheat the oven at 400 F.
- Grease and flour a six cup muffin pan.
- In a bowl sift the flour, cornmeal, salt, baking powder, baking soda.
- In a separate bowl, beat the egg and add the melted butter, honey, sugar and sour cream and mix it well.
- Add the egg-butter-sugar-cream mixture into the flour-cornmeal mixture.
- With a cutting action mix the dry and wet ingredients together until well incorporated.
- Do not overmix the batter, it should be lumpy.
- Divide and spoon the mixture into the prepared muffin pan.
- Bake in the preheated oven for 15 minutes or until done.
The muffins were perfectly sweetened, and it was very soft, moist with tender crumbs, and the taste of cornmeal was so distinct and good, delicious I must say ! With the success of my first cornbread muffins, I am all inspired to try the cornbread now !
Wish you all Happy Thanksgiving once more, and for the occassion we are celebrating it with NC’s favourite sweet potato pie and offcourse turkey will be there. Stay tuned !
Sukanya
5 Comments
Runnergirlinthekitchen
November 21, 2012 at 9:16 pmNice recipe, goes well for breakfast too!
kitchen queen
November 28, 2012 at 9:47 amI love corn bread in muffin style.
Jugmendra
December 6, 2012 at 4:44 amTaste of cornbread is completely different and it is really the thing to taste. Here in Delhi, I love to take it often.
Deboshree
July 5, 2013 at 5:49 amIts been so long since I had muffins. How about sending a few across? 😀 Especially delicious looking ones like those!
H clardy
October 17, 2016 at 6:56 amAMAZING!! Best ever corn muffins! A little sweet for our taste, so we will cut back on that. Only took 11 mins to cook.