I really thought this recipe made a great starting point, but like many other people I made some alterations:
I HALVED the recipe, so this will explain my measurements:
I used 3/4 cup of flour instead of 1 cup, and 1 cup of cornmeal instead of 3/4 cup. Basically put, I switched the cornmeal and flour measurements. I also used CORN GRITS instead of cornmeal because I love the texture.
I used buttermilk instead of milk. And I let the milk and cornmeal sit for about 10 minutes, together.
I also defrosted about 1/2 cup of frozen corn and mushed it up a little bit to bring out the juices and mash the kernels so they aren't so big.
Another person suggested cream corn - great idea! Just make sure to reduce the milk by a little bit if you are going to use cream corn.
I used brown sugar instead of white sugar, I used butter instead of oil, and I used whole wheat flour instead of all-purpose flour.
I baked them in muffin tins for about 20 or so minutes. Delicious! They didn't even need butter or anything. Perfect as is. :)
4 users found this review helpful
May 23, 2011