Okay, so I’ve been seeing “corn flour” recipes pop up everywhere lately, and honestly, I was curious. I’m more of a regular flour kinda gal, but I figured, why not give it a shot? Plus, I had a bag of corn flour sitting in my pantry that I bought on a whim months ago and totally forgot about.
My Corn Flour Experiment
First things first, I needed some inspiration. I did a quick search and, wow, there are tons of recipes out there! Everything from cornbread (duh) to tortillas to cakes. I decided to start simple and try making some corn muffins.
Here’s what I grabbed:
- Corn flour (obviously!)
- Regular all-purpose flour (the recipe called for a mix)
- Baking powder
- Salt
- Sugar
- An egg
- Milk
- Melted butter
I mixed the dry ingredients in one bowl, the wet ingredients in another. Then, I poured the wet stuff into the dry stuff and stirred it all up. It was a little lumpy, but the recipe said that was okay, so I went with it.
I greased a muffin tin (because who wants muffins stuck to the pan?) and then spooned the batter in. I popped them in the oven, which I had preheated, and crossed my fingers that it will work.
About 20 minutes later, I pulled them out, and they actually looked pretty good! Golden brown on top, a little crumbly…perfect! I let them cool for a few minutes (the hardest part!), then I slathered one with butter and took a bite.
And, Success! They were surprisingly tasty! A little sweeter than regular muffins, with a definite “corny” flavor (in a good way!). My family liked it as well.
Next time I think I experiment with adding in some jalapenos and cheese for a savory version, my husband will like it for sure!
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