4 tbsp unsalted butter, melted and cooled slightly
1 1/2 tsp rapid-rise or instant yeast
1 large egg
1 3/4 cup all-purpose flour
1 cup cornmeal
1/4 cup packed light brown sugar
1 tsp salt
Instructions
Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease 12 cup muffin tin.
Whisk milk, butter and yeast in large liquid measuring cup until yeast dissolves, then whisk in egg. In bowl of stand mixer fitted with paddle attachment, mix 1/2 cup flour, cornmeal, brown sugar, and salt until combined. With mixer on low, add milk mixture in steady stream and mix until dough comes together, about 1 min. Gradually add remaining flour until incorporated. Increase speed to medium-high and beat until batter is thick and elastic, about 3 mins.
Using greased 1/4 cup measure, transfer batter to muffin cups. Cover loosely with greased plastic wrap and place in turned-off oven until batter reaches rims of muffin cups, about 1 hour.
Remove muffin tin from oven and heat oven to 375 degrees. Discard plastic and bake muffins until golden brown, 15-20 mins. Cool in tin for 10 mins, then turn out onto wire rack. Serve.
Originally Submitted
9/20/2010
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