We present a very simple to follow corn muffins house style and you can also try a different variation depending on your taste recipe. The best part of most recipes corn is that you generally can not go wrong, whether sweet or sour preparation.
1. In a bowl, mix the yeast with the warm milk and also add bread flour, mix well. Store in a damp place for it rises. In a bowl put the cream, butter, sugar, add egg, beating until it is light and stiff.
2 When the sponge is small, add this mixture, and also the salt and corn flour. Beat well together. Pour this mixture into round muffin molds. Set aside and allow it to rise and bake in a preheated oven at about 185 degrees F for about 25-30 minutes.
As I've mentioned before, I am a huge fan of breakfast. When I was little, I lived near a delightful bakery, Le Boulanger. My family and I would walk over on weekend mornings and have breakfast together before our day's adventure. The place was always packed with families, bikers coming in from their early morning ride, and neighbors swinging by while walking their dogs. My mom and I always got the double chocolate muffin (it's like cake for breakfast!) and my dad always got a corn muffin and a big cup of coffee. I never understood why anyone would choose corn when they could have chocolate.
I assumed it was a cultural thing; the corn muffin is the official muffin of his home state, Massachusetts (I bet you didn't know states had official muffins; incidentally, California's is the poppyseed muffin). Driven by curiosity about this fatherly foible, I tried his corn muffin one morning. And I loved it! From then on, I was on Team Corn Muffin, and I have tried many more since then. I find these ones delightful because they are on the small side for muffins. Two make a great breakfast, and one is perfect with your afternoon tea. With jam, non-dairy butter, or plain, these muffins have a light crumbly texture, and lots of whole corn pieces. Make them and bring them to the office, or surprise a friend. You can even throw them in the freezer and reheat them later on for unexpected guests or a lazy Sunday morning.
1/2 cup coarse yellow cornmeal (e.g. polenta) 1 teaspoon salt 1 cup non-dairy milk 1 1/2 teaspoons Ener-G egg replacer 2 tablespoons water 2 cups whole wheat pastry flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup non-dairy butter 1 1/2 cups whole corn kernels (canned or frozen)
Heat oven to 375º. Prepare your muffin tins with paper cups, or lightly grease them. Melt the butter and allow to cool. Combine the cornmeal, 1/2 teaspoon salt and milk in a small bowl, and let sit for 15 minutes. Meanwhile, blend the egg replacer and water until thick and creamy. Combine flour, sugar, remaining salt, baking powder and baking soda in a medium bowl. Add the cooled, melted butter and the egg mixture to the cornmeal and stir. Add to the dry ingredients. Add the corn kernels and stir. Spoon mixture into muffin cups about 3/4 full. Bake for 25 minutes or until a toothpick inserted comes out clean. Cool before serving.
This kind of cooking is wholesome and natural, you can see that there are no artificial ingredients or preservatives in recipe. This kind of cooking is also simple and straightforward, anyone can do it if you are willing to follow the directions and recipe, if your first try is not what you expected, try again, it will get better each time. You can search more easy recipes @ Gourmandia.