Corniest corn muffins from Serious Eats by Dorie Greenspan

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Notes about this recipe

  • Pandan on April 26, 2024

    This was the first time I ever had and made corn muffins, as it is not common to have together with chili in Germany. For me these were way too sweet, even though I used 1 tablespoon less sugar. All in all they were ok, a little bit crumbly, but that could be due to the corn meal I used. In Germany we only have polenta and so called corn flour. I guess corn meal consistency wise is something in between these two.

  • Yildiz100 on January 28, 2018

    I tried making these with polenta since you can't get cornmeal here. They were nice enough to repeat but the texture did lack the pleasant crunch that good stone ground cornmeal gives. I was using the finest ground polenta so next time I will try a mix of fine and courser polenta to see how that affects the texture. Other than that I wished they had a bit more salt. Maybe 3/4 tsp next time. They were very delicate. It might be to do with the polenta. I don't think it absorbs as much liquid as cornmeal so maybe next time reduce the buttermilk. Maybe try 200 ml?

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