Ingredients:
1 C of cornmeal
1 C of AP flour
¼ t of salt
¼ t of cayenne pepper
¼ C of sugar
4 t of baking powder
1 egg
1 C of milk
¼ C of canola oil
The directions here are pretty much the same as the corndog recipe. Start by mixing the cornmeal, flour, salt, cayenne pepper, sugar, and baking powder together in a bowl. Then mix the egg, milk, and oil together. When these have each been mixed, incorporate the wet team into the dry team. The reason you should mix the various teams up first before mixing together is it reduces how much stirring has to be done to bring the batter together in the end. The less stirring, the better the texture. So, once the teams are together stir as little as necessary to bring the whole thing together.
Distribute the batter evenly between the muffin cups, this recipe makes 12 muffins, and bake them in the oven for 15-20 minutes or until golden on top and a toothpick inserted comes out clean. Let them cool on the counter and then enjoy.
This recipe is very versatile and lots of extras can be added. I added bacon and cheese to one batch and it came out great. I took out the jalapeno in this recipe because I was making these for kids and I didn't want their moms to get mad at me, but feel free to put it back in.
¼ C of canola oil
Directions:
Preheat your oven to 400 and grease your favorite muffin pan or line it with paper cups.The directions here are pretty much the same as the corndog recipe. Start by mixing the cornmeal, flour, salt, cayenne pepper, sugar, and baking powder together in a bowl. Then mix the egg, milk, and oil together. When these have each been mixed, incorporate the wet team into the dry team. The reason you should mix the various teams up first before mixing together is it reduces how much stirring has to be done to bring the batter together in the end. The less stirring, the better the texture. So, once the teams are together stir as little as necessary to bring the whole thing together.
Distribute the batter evenly between the muffin cups, this recipe makes 12 muffins, and bake them in the oven for 15-20 minutes or until golden on top and a toothpick inserted comes out clean. Let them cool on the counter and then enjoy.
This recipe is very versatile and lots of extras can be added. I added bacon and cheese to one batch and it came out great. I took out the jalapeno in this recipe because I was making these for kids and I didn't want their moms to get mad at me, but feel free to put it back in.
No comments:
Post a Comment