Comfy Cuisine- Home Recipes from Family & Friends: Buttermilk Corn Muffins

I have tried so many recipes for homemade corn muffins and they all disappointed.
I tried the Jiffy Corn Muffin Mix with Yellow cake mix – You might as well just bake a cake.
Ina Garten’s recipe was a total flop.
This recipe, in my opinion, is the best one I have come across.
I was trying to find a “bakery style” muffin that we used to get at a small restaurant
we used to go to for lunch.
They would toast a large corn muffin on the griddle and serve with grape jelly.
This is the way I toast my corn muffins.

1 cup yellow cornmeal
1-1/4 cups buttermilk
1/4 cup heavy cream
1-1/4 cups flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup sugar
1 egg
5-1/2 Tbsp. unsalted butter, melted and cooled.
Preheat oven to 400 degrees F.
Have ready 12 greased or paper-lined muffin cups or 6 large.
In a large bowl, combine the buttermilk, cream and cornmeal; set aside.
In another bowl, combine the flour, baking powder, baking soda, salt and sugar.
Whisk together the egg and melted butter; add to the cornmeal mixture and mix well.
Combine with the flour mixture just until combined.  Do not overmix.
Fill prepared muffin cups 2/3 full.  Bake 20 to 25 minutes for large muffins; 15 minutes for regular size.

Melt 2 Tbsp. butter on a griddle or in a heavy skillet.
Slice muffin in half and place cut side down in skillet.
Cook until muffin is golden brown and crispy.
Serve with grape jelly.
From Pamel’s – Broad Street