Classic Corn Muffins
This recipe for Classic Corn Muffins is just gorgeous! They are crusty on the outside, and soft inside.
Cornbread and corn muffins are a very American thing. This means that they aren’t available in the UK. For years I searched for cornmeal so I could make my own, but couldn’t find it anywhere. I once ordered an American brand of mix that I paid a small fortune for and was left terribly disappointed because they were dry and brittle. Then one day I was at the grocery store on the international isle and found ‘Polenta Flour’ which turned out to be fine cornmeal. I made these muffins that same day.
I know most corn muffin recipes call for oil, but I use melted butter to add flavor as well as some vegetable oil. If it’s not for you, feel free to use vegetable oil instead. These muffins are best served warm with butter (I love them with Jam). They can be stored in a air tight container for about two days and can also be frozen on the day you bake them.
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