Ingredients
2-1/2 cups cornmeal
2 cup all-purpose flour
1/2 cup white sugar
1/4 cup Parmesan cheese
1 teaspoon baking soda
1/2 teaspoon salt
2 egg
1 cup half and half
1 stick unsalted butter, melted and completely cooled
Directions
Preheat the oven to 400 degrees F. Greece a 6-muffin tin cup and set aside.
In a bowl, combine cornmeal, flour, sugars, baking soda and salt. Add beaten egg, half and half, melted butter, and Parmesan Cheese; stir in dry ingredients and mix just until moistened.
Fill greased muffin cups almost to the top, and let sit for 3-4 minutes to get a nice lift on the muffins.
Bake at 375 degrees F for 15-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
This recipe must not be able to be halved... as I tried doing just that and the batter is like cookie dough. I don't have a jumbo muffin pan and wanted to try with a small batch but nope.
ReplyDeleteCookie dough? Wow! I'm so sorry to hear. Keep playing with the liquid. It should be in the realm of pancake batter, and it should come out fine.
ReplyDelete