Recipe: Corn Bread or Corn Muffins (food processor)

CORN BREAD OR CORN MUFFINS

This a particularly moist and flavorful corn bread which is best served warm.

4 tablespoons butter
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1/3 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups buttermilk
2 large eggs
1/2 cup fresh, frozen or canned corn kernels

Preheat oven to 425 degrees F. Melt butter in a 9x9-inch baking pan. Coat sides and bottom of pan with melted butter; Reserve.

Use metal blade to process dry ingredients until combined, about 10 seconds.

Add melted butter, buttermilk and eggs; process until mixed, about 5 seconds. Scrape work bowl and gently stir in corn kernels. Pour into prepared pan.

Bake until a toothpick inserted in center comes out clean, about 25 minutes.

FOR CORN MUFFINS:
Pour batter into greased, standard-size muffin tins. Fill them 3/4 full.

Bake in preheated 425 degree F oven for about 25 minutes.

Makes 8 muffins
Source: Cuisinart