Classic Corn Muffins

My family and I had southern BBQ last week. Ever since, I've been craving homemade corn bread. If you're counting calories, this recipe isn't for you. If you're looking for classic corn bread, in muffin form, that's sweet and crumbly, read on!

Corn Muffins

3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons salt

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

Preheat the oven to 350 F. Line 12 muffin cups with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top.

Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

Source: Ina Garten on the Food Network

Q opted to use less sugar than the recipe called for, and ended up making 15 large muffins instead of the usual dozen. The muffins tasted great right out of the oven. Serve them warm if you can!