Corn muffins (majors)
Corn Muffins Recipe - Traditional American Cuisine
Introduction
Corn muffins, also known as cornbread muffins, are a popular and delicious baked treat that can be enjoyed as a side dish or snack. These muffins are made with a combination of cornmeal, flour, baking powder, salt, milk, and melted margarine, resulting in a moist and flavorful final product.
History
Corn muffins have been a staple in American cuisine for centuries, with Native Americans using cornmeal to create various dishes long before the arrival of European settlers. The recipe for corn muffins has evolved over time, with different regions and families adding their own unique twists and variations to the classic recipe.
Ingredients
How to prepare
- Mix the dry ingredients together. Then, add the lightly beaten egg, milk, and butter. Bake the mixture in muffin tins lined with cupcake papers for 20 minutes at 400°F. Be careful not to overbeat the batter, as this can result in air tunnels and pointed tops. This recipe yields 1 starch/bread exchange and 0.5 fat exchange. Each serving contains approximately 95 calories.
Variations
- Add chopped jalapenos or green chilies for a spicy kick.
- Mix in shredded cheese or cooked bacon for added flavor.
- Substitute buttermilk for regular milk for a tangier taste.
Cooking Tips & Tricks
Be sure not to overmix the batter, as this can result in tough and dense muffins.
- Use a light hand when mixing the wet and dry ingredients together to avoid overworking the batter.
- For a sweeter version of corn muffins, add a tablespoon of sugar to the batter.
- To add extra flavor, consider mixing in ingredients such as chopped jalapenos, shredded cheese, or cooked bacon.
Serving Suggestions
Corn muffins can be served warm with a pat of butter or honey for added sweetness. They also pair well with chili, soups, or stews.
Cooking Techniques
Bake the corn muffins in muffin tins lined with cupcake papers for even cooking and easy cleanup.
Ingredient Substitutions
Use vegetable oil or melted butter instead of margarine.
- Substitute almond milk or coconut milk for regular milk for a dairy-free option.
Make Ahead Tips
Corn muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Presentation Ideas
Serve corn muffins on a platter with a drizzle of honey or a sprinkle of chopped herbs for a beautiful presentation.
Pairing Recommendations
Corn muffins pair well with dishes such as chili, barbecue, fried chicken, or roasted vegetables.
Storage and Reheating Instructions
Store leftover corn muffins in an airtight container at room temperature for up to 3 days. To reheat, place the muffins in a 350°F oven for 5-10 minutes or until warmed through.
Nutrition Information
Calories per serving
Each serving of corn muffins contains approximately 95 calories.
Carbohydrates
Each serving of corn muffins contains approximately 15 grams of carbohydrates.
Fats
Each serving of corn muffins contains approximately 3 grams of fat.
Proteins
Each serving of corn muffins contains approximately 2 grams of protein.
Vitamins and minerals
Corn muffins are a good source of iron, magnesium, and vitamin B6.
Alergens
Corn muffins may contain allergens such as wheat and dairy.
Summary
Corn muffins are a tasty and versatile baked treat that can be enjoyed as a side dish or snack. They are relatively low in calories and fat, making them a healthier option compared to other baked goods.
Summary
Corn muffins are a classic and delicious baked treat that can be enjoyed in a variety of ways. With a moist and flavorful texture, these muffins are a great addition to any meal or snack time.
How did I get this recipe?
The first time I saw this recipe, I was immediately drawn to it. It was a simple recipe for corn muffins, but the flavors and textures seemed to promise something special. I had always loved baking, and the idea of making these muffins from scratch was very appealing to me.
I first came across the recipe for corn muffins when I was visiting my friend Martha in the countryside. Martha was an excellent cook, and she had a vast collection of recipes that she had collected over the years. As we sat in her cozy kitchen, sipping on tea and catching up, she pulled out a well-worn recipe card from her recipe box and handed it to me.
"Here, Sylvia, I think you'll love this recipe for corn muffins. It's one of my favorites," Martha said with a twinkle in her eye.
I took the recipe card from her and studied it carefully. The ingredients were simple and straightforward: cornmeal, flour, sugar, baking powder, salt, milk, eggs, and butter. The instructions were clear and concise, with helpful tips and tricks sprinkled throughout.
As Martha and I chatted and laughed, I couldn't wait to try out the recipe for myself. I could already imagine the warm, golden muffins coming out of the oven, with a slightly crispy exterior and a soft, fluffy interior. The thought of slathering them with butter and enjoying them with a hot cup of tea made my mouth water.
When I returned home, I wasted no time in gathering the ingredients and preheating the oven. I followed the recipe to the letter, carefully measuring out each ingredient and mixing them together in a large bowl. The scent of cornmeal and butter filled my kitchen, and I felt a sense of contentment wash over me.
As I spooned the batter into the muffin tins and popped them into the oven, I couldn't help but feel a sense of anticipation. I watched through the oven window as the muffins rose and turned a beautiful shade of golden brown. When I pulled them out of the oven, they looked perfect – just like the ones Martha had made.
I let the muffins cool slightly before taking a bite. The first taste was pure bliss – the muffins were moist and tender, with a slightly sweet and nutty flavor from the cornmeal. I savored each bite, enjoying the warm, comforting feeling that the muffins brought.
From that day on, corn muffins became a staple in my baking repertoire. I made them for breakfast, lunch, and dinner, and shared the recipe with friends and family who all raved about them. I experimented with different variations, adding in ingredients like cheese, bacon, and jalapenos to create new and exciting flavors.
Over the years, I continued to make corn muffins, refining the recipe and perfecting my technique. Each time I baked a batch, I felt a sense of pride and joy, knowing that I had mastered a recipe that had once seemed so daunting.
As I sit here now, surrounded by my recipe cards and cookbooks, I can't help but smile as I think back on that day in Martha's kitchen. The recipe for corn muffins has become a cherished part of my culinary journey, a reminder of the joy and satisfaction that cooking can bring.
And so, I continue to bake these muffins, sharing them with loved ones and passing on the recipe to the next generation. Because for me, the simple act of making corn muffins is more than just following a recipe – it is a way to connect with the past, to savor the present, and to create memories that will last a lifetime.