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Ingredients
1 ½ cups all-purpose flour
⅓ cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 ½ cup cornmeal
2 eggs
1 ½ cups milk
1 teaspoon vanilla extract
6 tablespoons melted butter, plus additional butter for greasing the mold
Nutritional analysis per serving
17 grams carbs; 22 milligrams cholesterol; 116 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 102 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Sift the flour, sugar, baking powder and salt into a bowl. Add the cornmeal and stir.
- Step 3
In a separate bowl, beat the eggs until foamy. Add the eggs to the dry mixture, along with the milk, vanilla and melted butter. Beat just until smooth (do not overmix).
- Step 4
Grease the mold well, and fill the mold cavities to seven-eighths of capacity with the batter. Bake for 20 minutes, or until the muffins are lightly browned. (The pan has ''feet,'' so it is helpful to set it on a cookie sheet in the oven to avoid tipping.)
Private Notes
Comments
Used 1/2 cup buttermilk (because I had it) and 1 cup milk.
Used whole wheat pastry flour instead of all purpose flour.
Didn't cook is in a cast iron pan with "feet", just a good quality muffin tin. I used muffin liners but next time I will spray the tin and not use liners. Batter is sticky and the liners didn't peel off easily.
These were great. The aroma is corn and vanilla, the texture is exactly what you'd expect from a muffin, and the flavor is not too sweet. Great with black coffee in the morning. I used buttermilk instead of milk and baked the muffins in a regular muffin pan. The cast iron pan used in the original recipe must have smaller mold cavities than a regular muffin pan, because the recipe yielded only 12 regular muffins.
These are terrific! Used vanilla powder, but otherwise made as directed. Tender, satisfying, quick.
Used 1/2 cup buttermilk (because I had it) and 1 cup milk.
Used whole wheat pastry flour instead of all purpose flour.
Didn't cook is in a cast iron pan with "feet", just a good quality muffin tin. I used muffin liners but next time I will spray the tin and not use liners. Batter is sticky and the liners didn't peel off easily.