Corn muffins from Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World by George Greenstein

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 27, 2019

    A fine, basic corn muffin. I made these both as a muffin and as an 8x8-inch square bread - recipe said either should work with the same baking time/temperature. The muffin shape worked well, but the 8x8-inch bread overbrowned on top and had a heavy, somewhat soggy texture.

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