Post by Loupy on Sept 10, 2015 23:40:21 GMT -7
Corn muffins a la Kenny Rogers
From: Connie Veneracion @ casaveneracion.com/
Straight out of the oven, they’re just gorgeous — crusty outside, soft inside. Too much work? Not really. Fifteen minutes to prepare and 25 minutes to bake can’t be that bad. And you don’t really have to watch it after it goes into the oven. Just set the timer and take them out after 25 minutes.
Found the recipe at Foodgoat which points to Top Secret Recipes as the source. Note that I did NOT use frozen corn. Instead, I used shredded sweet yellow corn (available in most supermarkets).
makes 12 large corn muffins.
Ingredients:
1/2 cup butter, softened
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp. of salt
1-1/2 cup of all-purpose flour
3/4 cup of yellow cornmeal
1/2 tsp. of baking powder
1/2 cup of milk
shredded corn from 2 cobs
Instructions:
Shred the corn using a sharp knife.
Don’t cut too close to the cob.
You can scrape off what you can’t cut.
Place the softened butter, sugar, honey and eggs in a large mixing bowl.
Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.
Add the flour, baking powder, salt and yellow cornmeal.
Mix together, pouring in the milk as you do.
When the batter is smooth, add the shredded corn and fold in.
Bake in a preheated 180 C or 350 F* oven for 25 minutes.
They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.
Enjoy! We definitely did.
*Actually 180 Celsius = 356 degrees Fahrenheit. So, you might to check them in 25 minutes to make sure they are done.
From: Connie Veneracion @ casaveneracion.com/
Straight out of the oven, they’re just gorgeous — crusty outside, soft inside. Too much work? Not really. Fifteen minutes to prepare and 25 minutes to bake can’t be that bad. And you don’t really have to watch it after it goes into the oven. Just set the timer and take them out after 25 minutes.
Found the recipe at Foodgoat which points to Top Secret Recipes as the source. Note that I did NOT use frozen corn. Instead, I used shredded sweet yellow corn (available in most supermarkets).
makes 12 large corn muffins.
Ingredients:
1/2 cup butter, softened
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp. of salt
1-1/2 cup of all-purpose flour
3/4 cup of yellow cornmeal
1/2 tsp. of baking powder
1/2 cup of milk
shredded corn from 2 cobs
Instructions:
Shred the corn using a sharp knife.
Don’t cut too close to the cob.
You can scrape off what you can’t cut.
Place the softened butter, sugar, honey and eggs in a large mixing bowl.
Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.
Add the flour, baking powder, salt and yellow cornmeal.
Mix together, pouring in the milk as you do.
When the batter is smooth, add the shredded corn and fold in.
Bake in a preheated 180 C or 350 F* oven for 25 minutes.
They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.
Enjoy! We definitely did.
*Actually 180 Celsius = 356 degrees Fahrenheit. So, you might to check them in 25 minutes to make sure they are done.
