Comments on: Corn Muffins With Raspberry Preserves

By: Ron

Ron — Sat, 19 Apr 2014 23:55:18 +0000

Thank you for the update, MarketMan! Much appreciated!

By: Marketman

Marketman — Fri, 18 Apr 2014 12:09:47 +0000

Ron, thanks for catching that mistake. I don’t know how that happened but I must have doubled part of the recipe. You are right, the recipe should read 1.5 cups of milk. I hope you haven’t made a batch with my incorrect ingredients list. Happy baking.

By: Ron

Ron — Fri, 18 Apr 2014 11:41:54 +0000

Hello Marketman! Thank you for this post! I’ve been wanting to try making corn muffins, and this seems to be of the sweet variety that I prefer.

I cross-checked it with Ina Garten’s recipe on the Food Network, and she made use of 1 1/2 cups of milk, whereas in your post, you used 3 cups of milk. Was that a revision on your part, to make the muffins a bit more moist?

This will probably be fantastic when baked in your cast-iron pans, but I am pretty sure you’ve tried that as well!

Keep up with the inspiring posts, MarketMan!

(No need to publish this – just wanted to clarify. Many thanks!)

By: albert

albert — Tue, 18 Mar 2014 10:52:49 +0000

When we finally open some time this 2014, we will be serving corn bread as a staple at OZARKBAGUIOCITY. Being Southerners from the US, hush puppies and several savory and sweet versions of corn meal are fairly common. We’re hoping that you’ll try our versions.

By: sophie

sophie — Tue, 18 Mar 2014 05:44:09 +0000

this look yummy. thank you MM for sharing.

By: kristin

kristin — Fri, 14 Mar 2014 17:11:35 +0000

corn muffins! this reminds me of our hometown specialty ‘binaki’ made from freshly ground/grated young mais,added with milk,butter,sugar and baking powder.this is then folded back into a piece of ‘leaf’ of the cornhusk, and then some have them steamed or some will boil them to cook.

By: Voltaire Gungab

Voltaire Gungab — Fri, 14 Mar 2014 15:47:27 +0000

Bob’s Red Mill brand is excellent! They have an entire line of flours made from various grains (quinoa, spelt, barley, buckwheat, etc.). Also try cornbread made with blue cornmeal for something different (a New Mexico touch).

By: Marketman

Marketman — Fri, 14 Mar 2014 01:28:13 +0000

Sister, that muffin with egg sounds great, will have to try that. Yes, make them savory with ham…

By: Sister

Sister — Fri, 14 Mar 2014 00:44:25 +0000

Use 50% flour to 50% cormeal, it will give you better texture. I’ll send you Cayuga’s heirloom cornmeal from Union Square, it makes terrific corn bread. (2 c. cornmeal plus 2 c. flour).
You can also fold in 1 c. coarsely chopped ham or chicharon or 2 tbsp. minced parsley or chives or jalopeno.
Place a small peeled boiled egg in the muffin cup and pour batter over it. Breakfast to go.

By: tin

tin — Fri, 14 Mar 2014 00:12:13 +0000

They have cornmeal at healthy options, bob’s red mill brand .