Yes, a nice savory muffin. We prefer using the silicone muffin cups. Still a nice crust, less sticking, no need to oil the silicone (and yes, the muffins stuck significantly in the metal pans, at least, for us they did). TIPS: 1) Warmed creamed corn in a large metal mixing bowl on the stove before adding the cornmeal (less bowls to clean), 2) added the butter before the milk and eggs so the heat from the creamed corn mixture could melt the butter, 3) yes, using salted butter would be too much salt (just a reminder for us when we use the recipe again), 4) works very well with whole wheat flour instead of white flour. 5) Wished we had a can of green peppers, but meant to add pickled jalapenos and forgot - cheddar might work too? 6) or try with less salt and some parmesan, black pepper, oregano or other herb, etc. 7) or try feta and dill???
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Yes, a nice savory muffin. We prefer using the silicone muffin cups. Still a nice crust,...