Fine Kosher Corn Muffins

Fine Kosher Corn Muffins

Ingredients:
2 cups fine yellow cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons sugar
3 large eggs
1 cup buttermilk
1 small can creamed corn
4 tablespoons unsalted butter, softened, plus more for the tops of the muffins

Directions:
1. Preheat the oven to 350°F.
2. Line two muffin tins with paper muffin cups.
3. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and
sugar.
4. In another large bowl, whisk the eggs with the buttermilk. Stir in the creamed corn
and the softened butter. Stir the wet ingredients into the dry ingredients, and continue
to stir just until blended.
5. Spoon the batter into the muffin tins. Bake for 20 to 25 minutes, or until the tops of
the muffins are golden brown and a toothpick inserted into the center of each one
comes out clean. Top each muffin with a little butter while still warm.
FLUFF SANDWICHES WITH BANANAS AND NUTELLA (TURTLE
SANDWICHES)
This is a sweet favorite that’s hard for anyone to resist, and it’s ready in minutes.
MAKES 6 SANDWICHES | LEVEL: LAYUP