Most cornbread recipes result in a dry and tasteless muffin. This one is different. I think the secret is sugar and creamed corn. It is light, but moist and has little pieces of corn and is slightly sweet. I have only made these as muffins, however, you could probably adapt it to a 9 x 13 pan. This recipe makes 3 dozen regular size muffins, if you fill them 3/4 full.
Another thing that you can do is spice these muffins up, by adding cheddar and bacon, or sautéed jalapeno. Let your imagination go.
1 c eggs @5 extra-large
12 oz sugar
2 c milk (I used half 1 % milk and half heavy cream)
1 1/2 c oil ( I used olive oil, but that was all I had)
1 lb cake flour ( use all-purpose if you don’t keep cake flour on hand)
8 oz corn meal
1 oz baking powder (2 T)
1 tsp salt
2 cans creamed corn
- In a stand mixer, whip eggs and sugar together until light and fluffy, about 3 to 4 minutes.
- Combine the milk and oil and add to egg mixture, and incorporate.
- Sift together flour, corn meal, baking powder and salt then add in thirds.
- Add the creamed corn and mix till just incorporated.
- Bake at 375 F about 25-30 minutes. They are slightly brown and will hold their shape when touched on the top of the muffin.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.