Best cornbread/corn muffins/blueberry corn muffins!
I made these today on July 26,2022 with about 1 ½ cups of blueberries Currently, I definitely love this recipe the most for corn muffins and blueberry corn muffins!
New fav corn muffins aug 2018 per Randi and benji and kids from Alex Guarnaschelli: video of her making it : https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669
1 1/4 cups finely ground yellow cornmeal (quaker brand is best)
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk *** don’t forget this!
1 cup buttermilk
2 bigger ones of the large eggs, lightly beaten
8 tablespoons salted butter, melted (minus 1 T you will use if making cornbread in a skillet)- for muffins, just use 7 tablespoons melted butter
(I usually make it as corn muffins) Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside the oven to heat while you make the batter. For muffins, keep temp at 425 for about 20-25 min till muffins are brown on top.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
