John Kernick
Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 24

Kansas City, Missouri, chefs Colby and Megan Garrelts say that if you can measure and stir, then you can make a mean cornbread. These deliciously moist muffins get fantastic flavor from corn kernels and scallions. Slideshow: More Muffin Recipes

How to Make It

Step 1    

Preheat the oven to 350°. Grease the cups of two 12-cup muffin pans with nonstick cooking spray.

Step 2    

In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In a medium bowl, beat the eggs with the milk and butter until smooth. Stir the wet ingredients into the dry until combined, then fold in the corn kernels and scallions.

Step 3    

Spoon the batter into the prepared muffin cups. Bake for about 15 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 
10 minutes before serving.

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