Kansas City, Missouri, chefs Colby and Megan Garrelts say that if you can measure and stir, then you can make a mean cornbread. These deliciously moist muffins get fantastic flavor from corn kernels and scallions.
Ingredients
- 1 3/4 cups fine cornmeal
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 large eggs
- 1 1/2 cups whole milk
- 1 stick unsalted butter, melted
- 1 cup fresh or thawed frozen corn kernels
- 1/4 cup finely chopped scallions
Instruction
- Preheat the oven to 350°. Grease the cups of two 12-cup muffin pans with nonstick cooking spray.
- In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In a medium bowl, beat the eggs with the milk and butter until smooth. Stir the wet ingredients into the dry until combined, then fold in the corn kernels and scallions.
- Spoon the batter into the prepared muffin cups. Bake for about 15 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes before serving.
