I love cornbread, and it’s a family favorite! These corn muffins are wonderful with BBQ or piped with raspberry preserve for brunch. My children love both options, and mini-muffins are the perfect portion size for toddlers.
Makes 12 large muffins / 36 mini muffins
* 3 cups all-purpose flour
* 1 cup sugar
* 1 cup medium cornmeal
* 2 tablespoons baking powder
* 1 ½ teaspoons salt
* 1 ½ cups whole milk
* ½ pound unsalted butter, melted and cooled
* 2 extra large eggs
* ¾ cup raspberry preserves (or any of your favorite flavor jam)
Step 1. Preheat oven to 350 degrees
Step 2. Make batter
Line 12 large muffins cups (or 36 mini cups) with paper liners. In the bowl of an electric mixer, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, mix the milk, melted butter and eggs. With the mixer on a low speed, pour the wet ingredients into the dry ones and stir until blended. Spoon the batter into the paper liners.
Step 3. Bake for 30 minutes, until the tops are crisp. Cool and remove from the pan.
Step 4. Pipe muffins (if desired)
When the muffins cool, spoon the raspberry preserves into a pastry bag with a large tip. Push the tip of the bag though the top of the muffin and squeeze 1 tablespoon of preserves into the middle. Repeat for each muffin.
*Recipe slightly adapted from The Barefoot Contessa Cookbook