Recipe Savory Corn Muffins (Bread)

Required Ingredients:

• 1 (14.75 ounce) can creamed corn
• 2 cups yellow cornmeal, divided
• 1 cup buttermilk
• 2 large eggs
• 8 tablespoons melted butter
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 tablespoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda

Preparing/Cooking:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
• Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat).
• Stir in 1 cup of the cornmeal to make a very thick, pasty mush.
• If the mush is not stiff, microwave an additional 30 seconds or so.
• Whisk in buttermilk, then eggs and finally butter.
• Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl.
• Pour wet ingredients into dry and stir until just combined.
• Remove muffin tin from oven; coat with non-stick cooking spray.
• Divide batter evenly among cups (a spring-action ice cream scoop works well).
• Bake until golden brown on sides and bottom, about 15 minutes.
• Turn onto a wire rack; let cool 5 minutes.
• Serve.

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