A southwestern classic, corn muffins are the perfect accompaniment to southern style barbecue, chili or crabs. Sweet, moist and tender, these corn muffins are made with a few ingredients including skim milk, compressed years, bread flour, vegetable shortening (you can also use butter for a richer flavor), white sugar, egg, salt, and cornmeal.
Corn Muffins Recipe
Ingredients:
100ml lukewarm skim milk
1 cake compressed yeast
200gms cups sifted bread flour
4 tablespoon vegetable shortening or butter
3 tablespoon white sugar
1 medium egg
1½ teaspoons salt
1½ cups cornmeal
Directions:
1. In a large bowl mix yeast with lukewarm milk and also add bread flour, stir well. Keep this in a damp place to rise.
2. In a separate bowl beat cream, butter, and sugar. Add egg, beat till light and stiff.
3. When the dough is light, add this mixture to it, and also the salt and cornmeal. Beat well together. Pour this mixture in round greased muffin pans.
4. Set aside and allow it to rise and bake it in a preheated oven for about 25-30 minutes at about 185 degree F.
3. When the dough is light, add this mixture to it, and also the salt and cornmeal. Beat well together. Pour this mixture in round greased muffin pans.
4. Set aside and allow it to rise and bake it in a preheated oven for about 25-30 minutes at about 185 degree F.
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