Corn Bread
I modified this recipe from my Better Homes & Gardens cookbook (a standby in my house). Enjoy!
I modified this recipe from my Better Homes & Gardens cookbook (a standby in my house). Enjoy!
- Carbohydrate 12.6434350894503 g
- Cholesterol 282.325333333333 mg
- Fat 6.86782182151961 g
- Fiber 0.491532027181931 g
- Protein 9.71264747836485 g
- Saturated Fat 2.14224113120973 g
- Serving Size 1 1 Serving (98g)
- Sodium 214.360469703782 mg
- Sugar 12.1519030622683 g
- Trans Fat 1.15673230603116 g
- Calories 150 calories
Step-by-step
- Preheat oven to 400 degrees F. Grease a muffin tin with butter and set aside.
- In a medium bowl stir together dry ingredients and set aside.
- In a small bowl, combine wet ingredients, then add to the dry ingredients, stirring gently until the mixture is just moistened.
- Fill muffin cups 2/3 full. Bake for 15 minutes, or until lightly browned and a wooden toothpick inserted in centers comes out clean.
Traditional sheet-pan corn bread often yields dry edges and a crumbly interior, but baking the batter in a greased muffin tin concentrates heat rapidly around individual portions to create uniformly crisp crusts. Creamed corn introduces excess moisture alongside starches that thicken during baking, requiring precise folding techniques to prevent gluten overdevelopment in the all-purpose flour.
- Preheat the oven to 400 degrees Fahrenheit to trigger immediate leavening action from the baking powder as the batter hits the hot metal.
- Whisk the flour, cornmeal, sugar, baking powder, and kosher salt thoroughly in a medium bowl before introducing any liquids to ensure even chemical leavening distribution.
- Combine the milk, beaten eggs, and creamed corn in a separate small bowl to hydrate the dairy proteins before mixing them into the dry ingredients.
- Stir the wet and dry components gently until just moistened, stopping immediately when dry flour pockets disappear to yield a tender crumb.
- Fill each muffin cup two-thirds full to allow adequate expansion space without overflowing the tin during the 15-minute bake time.
Test doneness by inserting a wooden toothpick into the center of a muffin; it must emerge clean without wet batter clinging to the wood. Store baked portions in an airtight container at room temperature for up to two days to maintain optimal texture.
