Monday, July 24, 2017

Cornbread Muffins.

As you know, Rosie is always on the lookout for cornbread recipes.
Here's the latest, thanks to America's Test Kitchen.

I was watching America's Test Kitchen the other day and they had this recipe for cornbread muffins.  They used a technique of whisking milk and cornmeal, then nuking and whisking some more, until it got thicker and thicker, with a consistency of polenta.  It's a good technique and one I've since used in making a corn bread pudding with excellent results.

I scribbled the recipe down as I was watching.  Glad I did, since the recipe for cornbread muffins in my "The Complete America's Test Kitchen TV Show Cookbook 2001-2015" is not the same recipe.  Doesn't have that technique.

Here are my scriblings:
Do you need that transcribed for you?

America's Test Kitchen Cornbread Muffins

For the dry ingredients:
1 1/2 cups cornmeal
1 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
1 14 tsp salt
Whisk all together.

For the wet ingredients:
1 1/2 cups milk
1/2 cup cornmeal
Whisk milk and cornmeal until smooth.  Nuke for about a minute.  Whisk.  Nuke again.  Whisk until smooth.  Continue nuking for a minute, then whisking until smooth, for about 10-15 minutes until the mixture gets thick like polenta.
Add in:
1 cup sour cream
1 stick melted, unsalted butter
3 TB sugar
2 eggs, beaten

Add dry ingredients to wet ingredients.
Ladle into greased muffin tins.
Bake at 425° for 13 - 17 minutes, rotating halfway through, until nicely browned and a toothpick comes out clean.

Excellent corn muffins!

Perfect with a schmear of butter right out of the oven.
Or sliced and sautéed in butter for breakfast.  With fresh salsa.

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