Corn Muffin Recipe?

I used to buy corn muffins at a seafood restaurant called Skipper's. They were mini muffins, light, sweet and moist. These muffins were anything but "grainy!" I am hoping someone may have a recipe similar to theirs as I can not find one.

Thank you,

Lisa

Answer: Here are some recipes we found. None of them are from Skippers unfortunately.

Corn Muffins

We make a dozen basic corn muffins to serve alongside a soup. These are also wonderful as a snack with some cheese. A little bacon drippings prevents this from being vegetarian, but this could of course be replaced by more canola oil. We freeze the remaining muffins for a quick reheat later.

Ingredients

• vegetable spray (Pam)
• 2 strips bacon
• 1 cup cornmeal, medium grind
• 1 cup flour, all-purpose
• 1 tablespoon baking powder
• 3/4 teaspoon salt, fine
• 1 tablespoon sugar, granulated white
• 1 large egg
• 1 cup milk, 2 percent
• 3 tablespoons oil, canola
• butter, salted

We begin by pre-heating the oven to 425 degrees. We spray our muffin tin with vegetable spray to grease it well.

In a saute pan, we place the bacon strips and begin cooking over medium-low heat. We turn the pieces every few minutes with a fork to brown evenly.

As the bacon is rendering its fat, we combine the dry ingredients. In a large bowl we dump our cornmeal. Using a fine strainer, we sift the flour, baking powder, and salt into the bowl. Finally, we add the sugar to the bowl and mix with our flat whisk.

In a small bowl, we mix the egg with the milk. We measure out a tablespoon of bacon drippings from the pan and put it into a measuring cup. The bacon is pretty much done at this point so we drain the pieces on paper towels and eat as a side. We add the canola oil to the drippings and stir this into the milk-egg mixture.

We make a hole in the center of the dry ingredients with our clean hands, and add the liquid ingredients to the hole. We stir with our wire whisk from the center out, until everything is well mixed.

Using a quarter-cup measure, we try and divide evenly the batter into the 12 muffin cups. We place them in the oven and cook for 15 minutes. The muffins spring back when touched and they are lightly colored. We remove them with a fork, carefully because it is hot, and we serve with butter.

From: http://www.eeecooks.com/recipes/2003/02/19/muffins.html

Corn Muffins

• 1 1/2 cups sifted flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons sugar
• 3/4 cup cornmeal
• 2 eggs well beaten
• 1 cup milk
• 1/4 cup melted butter

Sift flour then measure; add baking powder, salt and sugar, then sift again. Add cornmeal and mix well.

Combine eggs, milk, and melted butter; add to the flour mixture, blending just until ingredients are moist. Bake in greased muffin cups at 425° for about 25 minutes. Makes about 12 corn muffins.

From:

http://www.dianaskitchen.com/page/recipes03/a31124b.htmhttp://www.dianaskitchen.com/page/recipes03/a31124b.htm

Ringo's Corn Muffins Recipe courtesy of Sherwood Forest Saugatuck, MI

This is one of the best combinations for corn muffins we've found. They have joined the ranks of the muffin brigade we serve here in The Forest. Yum yum, eat 'em up!

• 2 eggs
• 1/2 cup low-fat cottage cheese
• 1/2 cup light sour cream
• 2 Tbsp butter, melted
• 3/4 tsp salt
• 1/4 cup finely chopped onion
• 1 cup frozen corn, cooked
• 1 package (8-1/2 oz.) corn muffin mix (e.g., Jiffy)

Combine first 5 ingredients in large bowl. Stir in onion, corn, and muffin mix; stir until blended. Spoon into 12 well-greased muffin tins and bake at 400 degrees for 15-20 minutes.

From:

http://www.lanierbb.com/recipes/data/bk1010.html