Ina Garten is the best. I know I’m not the only person to think so, but I’ll say it again — every single recipe that comes from her is gold!
These are the best corn muffins I’ve ever made. Not too sweet, perfectly fluffy. Be sure to use medium corn meal, though — coarse won’t quite live up to Ina’s perfection.
Besides eating these corn muffins as is, they form the base for my favorite Thanksgiving stuffing, which I’ll share in a future post.
Adapted from Ina Garten
- 3 cups all purpose flour
- 1 cup medium cornmeal
- 1 cup sugar
- 2 Tb baking powder
- 1.5 tsp salt
- 1.5 cups milk
- 1/2 lb unsalted butter, melted and cooled
- 2 extra large eggs
- Preheat oven to 350 degrees F
- Line muffin pan with paper liner cups
- Add flower, sugar, cornmeal, baking powder, and salt to the bowl of a standing mixer. Mix together using paddle attachment
- In a separate bowl, mix together milk, butter, and eggs.
- With mixer on the lowest setting, add wet ingredients into the bowl of the mixer until just blended.
- Using a ice cream scoop (at least that’s the easiest way I’ve found to assure portion control), spoon batter into prepared muffin tin.
- Bake for 30 minutes, until a toothpick comes out clean.
- Cool for about 5 minutes before removing from the pan. Enjoy!