Corn Muffins

Nothing goes better with the chili and hearty stews that come with the cooler weather than corn muffins. These are dense and moist, with a really fine crumb, and are best slathered with butter.  But be warned: you'll want more than one.

Here's what you'll need:
3 c flour
1 c corn meal
2 TBSP baking powder
1 1/2 tsp salt
1 c sugar
1 1/2 c milk
2 eggs
2 sticks butter, melted, cooled slightly
* makes 15

Preheat oven to 350.  Line muffin tins with papers.  These just don't work well without the papers.  Even with greased/floured tins it's nearly impossible to get them all out of the pan and have them look nice.

Mix dry ingredients, except sugar, together in large bowl.  Set aside.

Whisk the sugar into the melted butter.  Add milk and eggs, stirring to blend.  Add in the dry ingredients, stirring just until blended.  There may be some lumps.  That's OK; it's better than over mixing the batter.

Use a large scoop to put into muffin tins.

Fill the tins full.  The batter will rise, but it won't overflow the pan.

Tap on the counter a few times to remove air bubbles.

Bake at 350 for 30 minutes.  The tops will be slightly domed, and a toothpick will come out clean.

Cool in pan 10-15 minutes, then remove.  Serve warm or at room temp, with butter and/or jam.

Enjoy!