Corn Muffins

Well the good news is I'm back in the kitchen cooking up a storm.  My gosh that move really disrupted my cooking style but it was worth it.  I've been getting used to cooking with natural gas while my husband has been fine tuning his skills on the dual fuel (propane/charcoal) grill.  We are having a lot of fun and I must say I feel so much better just being able to do a bit of cooking!

I knew I would be making moose meat chili for my husband to take to hunt camp.  If you order chili here (Southern Ontario) it comes with crackers or nacho chips but in the southern states that we travel through it comes with corn bread.  I decided it would be nice to make a batch of corn muffins for the guys to enjoy with their chile which of course meant I had to make a test batch first. 

Jean Paré is my favorite Canadian cookbook author.  I have quite a collection of her books.  The ingredients are simple and to the point so I know I don't have to go running out to the store for some exotic ingredient that given our area I wouldn't be able to find anyway.  So I turned to her for the corn muffins and was not disappointed.  The recipe is nice that it uses basic staples and the muffins are delicious!  I modified the recipe slightly but it is still her recipe.

Corn Muffins
recipe by: Jean Paré, Company's Coming Muffins & More, 1983. Pp. 21

1¼ c unbleached flour
1 c corn meal
¼c organic granulated sugar
4 tsp baking powder
½ tsp salt
1 egg
¼ c vegetable oil
1 c milk

Preheat oven to 400ºF (200ºC).  Whisk egg then stir in milk and oil, set aside.  Combine dry ingredients then make a well in the middle.  Pour the wet ingredients into the wll and mix just until moistened.  The batter will be lumpy.  Spoon into prepared muffin tin.  Bake for 20-25 minutes.  Serve hot or remove from pan for later use.*

*to warm - Cover the muffins and microwave 30 seconds on high.

Tweet