Wednesday, October 17, 2012

Double Corn Bread Muffins

from Sensible Cooking Cookbook (click here to learn more)
Please note...I can ship media mail and save you money on shipping cookbooks.  Email or call me, if you are wanting this wonderful cookbook.

Double Corn Bread Muffins
Makes 1 dozen muffins

3 cups fresh yellow corn flour
3/4 cup whole wheat white flour
1 Tbs baking powder
1 tsp baking soda
1 tsp cumin
1 tsp sea salt
2 cups rozen whole kernel corn
1 1/2 cups mlk
1 small red onion (quartered)
3 eggs
1/4 cup butter melted

In Bosch Blender, combine milk, and quartered onion.  Jog blender several times using the "M" switch.  Add eggs ad melted butter.  Blend for 10 seconds.  Remove blender and now use your Bosch bowl with the cookie paddles to combine corn flour, flour baking powder, baking soda, cumin and salt.  Jog on the "M" setting to combine ingredients.  Add corn to the bowl and jog once again.  Pour blender ingredients over the dry ingredients and jog once more.

Pour into muffin pan cups.  Bake 25 minutes at 350 degrees or until golden brown.

Note from Paula: So what is the deal with all this 'jogging' the batter.  When making a quick bread, you don't want to over mix.  Over mixing will make the bread tougher...rubbery.

Are all Corn Flours the Same?  No!
Another learning curve for corn meal or corn flour.  Having a Nutri Mill grain grinder makes all your baked goods taste better.  However, when making cornbread, you will really notice the difference!!  The fresh flavor from the corn flour will enhance your cornbread giving it a rich corn flavor.  I use popcorn when making corn flour.  Popcorn has less starch than field corn and will make a better corn bread.  You will love the great taste and notice the difference.  If you don't have a grain grinder yet, now is a great time...IT'S on SALE!!  Click here

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