corn muffins

How To Make corn muffins

• Step 1
  Preheat oven to 425 degrees. Grease muffin tin with shortening or butter.
• Step 2
  Whisk together flour, cornmeal, sugar, baking powder and salt. Add the beaten egg, butter, oil, and milk. Stir just until combined. Divide evenly into the prepared muffin tin.
• Step 3
  Bake for 7 minutes. Reduce the heat to 350 degrees and cook for 9-10 minutes or until a toothpick inserted in the center comes out clean.
• Step 4
  NOTES I prefer to use shortening to grease the muffin pan. Butter comes in as a close second. Be sure to get all those nooks and crannies. Do not overbake these as they can start to become dry very quickly. For best results place the rack in the center of the oven and always preheat the oven. The high temperature at the front end of the baking period gives the muffins rise but don’t go over that time as they will overbake. Store in an airtight container for up to 2 days or in the fridge for up to 5 days. Freeze for up to 2 months. Defrost in the refrigerator overnight.
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