I’ve blogged previously that the corn pone is the ne plus ultra of cornbread, and it is. Nonetheless, there is a place in the world for corn muffins. They’re sweeter and fluffier, and they’re better as leftovers. You will need cast iron muffin tins–ask your grandmother or cruise yard sales and thrift stores. Visit antique stores as a last (and costly) resort. They’re critical, though, so do what you must: you’ll need 2, or better yet, 3 of them.
- 1 cup flour
- 1 cup cornmeal (you can’t go wrong with Pollard’s or other fine, stone-ground meal)
- 3 Tbs sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 2 eggs, beaten
- 1 cup milk (you may need to add a little more to get a smooth consistency)
- 3/4 cup oil or shortening
Preheat oven to 425F. When the oven is hot, put the muffin pans in while you mix the batter. Combine the dry ingredients, then mix eggs, oil, and milk, and stir into the batter. Take the muffin pans out (one at a time), grease lightly (cooking spray works well) and put a tablespoon or two of batter into the pans. Repeat with other muffin pans in turn. Bake until golden brown, about 20 mins. Makes 12-18 muffins.