Ina Garten's Corn Muffins Barefoot Contessa Food Network

Forget dry cornbread: Ina's corn muffins come out moist and tender.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Corn Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 55 min
Prep: 5 min
Inactive: 10 min
Cook: 40 min
Yield: 12 muffins

Ingredients

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

Copyright 2009 by Ina Garten. All rights reserved.

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Ina Garten's Corn Muffins | Barefoot Contessa | Food Network
https://youtu.be/8M0rJiAn0Ns