The Wizarding Times
The Ever Delicious Corn Muffin of Doom
Cornbread (also called Johnny Cake, depending for which area of the USA you are aiming), is a fairly generic name for "quick breads." These breads are leveled chemically, rather than using yeast (thus the quickness…no rising time!).
And, because maize or corn is native to North America, it is not really a huge shock to find these breads spread in different forms throughout the continent.
I am fair certain that a hunk of cornbread (yes, a hunk!) with a big bowl of homemade soup or chili is about as close to happiness as you can come on any given day or night.
Now, I know how to make a fair number of soups... but, cornbread had always eluded me. Firstly, this professor was dealing with a number of older ovens that just didn't like her. And, since baking and math often go hand in hand... you get the picture.
This year, however, I tried the best corn muffins I have ever put in my mouth. A muggle friend of mine is quite the cook (his wife used to cater for a living... very posh!) and he finally gave me his recipe for these little muffins of joy.
I did mention a hunk of cornbread, earlier... and, you can go that way. I've always preferred corn muffins to regular cornbread, however. They are self-contained little things and they keep in moisture and crumbs much better than traditional cornbread. This is my humble opinion, please keep in mind. Plus, they are portable!
After all, in 1986, the schoolchildren of Massachusetts (that's a state in the USA) petitioned to have the corn muffin as their state muffin. They won. The Corn Muffin is the Official State Muffin of Massachusetts, USA. One wonders why we need a state muffin, but, nevertheless, there you are.
Recipe:
1/2 cup milk
1/2 cup milk (I have intentionally put this in twice. You basically need one cup divided!)
1 1/4 cup flour
3/4 cup sugar
1 Tablespoon Baking POWDER (not Baking Soda!)
1/2 Teaspoon Salt
3/4 cup cornmeal
1/2 cup oil (vegetable or canola)
2 eggs
Preheat your oven to 425 degrees F.
Either grease a muffin pan or use paper muffin cups.
Take all of your dry ingredients (flour, sugar, baking powder, salt, cornmeal) and mix them together in a bowl.
Take a SEPARATE bowl and mix together your wet ingredients... all except 1/2 cup of milk (eggs, oil, 1/2 cup milk)
Slowly add your wet mixture to your dry mixture, stirring as you go. Once this is all mixed together, THEN add the remaining 1/2 cup of milk and stir until mixed.
Carefully spoon in mixture to your muffin tin. I use a ladle and fill each portion about 1/2 full.
Cook for 10-15 minutes, watching to make sure you don't overcook. A toothpick should come out clean to show you they are done.
Let cool in pan for a few minutes, then carefully remove to plate. Let completely cool (if you plan on storing) and store in an airtight container.
I can eat these like cookies they are so good! Enjoy and let me know if you make them!