Moist and full of flavor, these corn muffins are the best I’ve made! Really good with a drizzle of two of honey. Super good with ham and beans, too. I wanted to serve them warm from the oven, so I assembled the three components ahead: 1) the dry ingredients, 2) creamed ingredient (that I stored in the fridge), 3) wet ingredients (that also went into the fridge. Then, about 30-35 minutes before serving, I preheated the oven, combined the ingredients and baked the muffins. There are several variations of Famous Dave’s recipe on the internet, this is the one I used.
Famous Dave’s Cornbread Muffins (copycat recipe) Yield: 14 to 16 muffins
Dry Ingredients:
1 3/4 cups cornmeal
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
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Creamed Ingredients:
3/4 cup granulated sugar
1/4 cup butter flavored Crisco® shortening
2 eggs
1/2 teaspoon vanilla
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Wet Ingredients:
1 cup milk
1/3 cup vegetable oil
1/4 cup honey
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Later Addition: 4 tablespoons butter
- Preheat oven to 400 degrees. Line a muffin pan with 14 to16 liners and set aside.
- Dry Ingredients: In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
- Creamed Ingredients: In a separate medium bowl, cream together sugar, shortening, eggs, and vanilla using an electric mixer.
- Pour the creamed ingredients into the bowl with the dry ingredients and stir.
- Wet Ingredients: Add in milk, vegetable oil, and honey. Mix well until batter is combined; it will still be a little lumpy but avoid overmixing.
- Fill each muffin cup about 3/4 full and bake for 18 to 20 minutes; tops should be golden and slightly browned.
- Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffins.
Recipe without photos . . . Famous Dave’s Cornbread Muffins (copycat recipe) Yield: 14 to 16 muffins
Dry Ingredients:
1 3/4 cups cornmeal
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
-----
Creamed Ingredients:
3/4 cup granulated sugar
1/4 cup butter flavored Crisco® shortening
2 eggs
1/2 teaspoon vanilla
------
Wet Ingredients:
1 cup milk
1/3 cup vegetable oil
1/4 cup honey
------
Later Addition: 4 tablespoons butter
- Preheat oven to 400 degrees. Line a muffin pan with 14 to16 liners and set aside.
- Dry Ingredients: In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
- Creamed Ingredients: In a separate medium bowl, cream together sugar, shortening, eggs, and vanilla using an electric mixer.
- Pour the creamed ingredients into the bowl with the dry ingredients and stir.
- Wet Ingredients: Add in milk, vegetable oil, and honey. Mix well until batter is combined; it will still be a little lumpy but avoid overmixing.
- Fill each muffin cup about 3/4 full and bake for 18 to 20 minutes; tops should be golden and slightly browned.
- Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffins.
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