Moist Corn Muffins

Once again, I've been lacking in the posting of new recipes this week! I just want to take a moment and thank everyone who has come by in the last week as things have been a bit slower than usual around here. Also, thank you to everyone who has wished My Mom well! She is on the mend and is doing better every day.

I also hope everyone had a wonderful Thanksgiving and spent time with those who mean alot to them this year. We are at a disadvantage with My Family living in the Midwest, and some of My Husband's family in Arizona and a few other states. Luckily, we do have his Aunt & Uncle and their kids' families here locally for Thanksgiving. We spent Thanksgiving at a cousin's house and it was a lovely evening. A lot of great food and a nice time spent with family.

I was asked to bring a few things to Thanksgiving. I made the Roasted Butternut Squash, which My Husband decided that he likes now (he thinks it tastes like candied yams now). I was also asked to bring the Dulce de Leche Apple Bars after another cousin raved about them, and they were enjoyed by everyone who tried them. Last year, I made corn muffins and added some extras to a mix and they were enjoyed. This year, I went in search of a recipe so that I could make them from scratch.

I found a recipe from Magnolia Bakery on a message board somewhere on the internet. Since Magnolia Bakery is known for their amazing recipes, I thought this one might be just the one. If you've ever had a dry corn muffin, you'll know why I wanted to find just the right recipe. I did add about 2/3 cup of creamed corn to the batter because I like the added texture that comes from it.

This recipe was very simple to make, but a warning: if you are making mini muffins, it will make well over 60 by the time you are finished! We like to serve the mini muffins so that everyone can take just what they want, and it seems like you aren't eating as much that way either.

Here are some other fun Thanksgiving posts filled with ideas you may want to bookmark for future gatherings:

I may have to give these Brussels Sprouts a test run to see if My Boys will eat them, Sandy at Eat Real makes them sound delicious!

Kevin at Closet Cooking is always trying new recipes, and his recipe for Hot Spinach and Artichoke Dip looks like a great starter for any gathering you may have planned.

Joy the Baker shared a simple yet, irresistable way to prepare Acorn Squash that may have you eating it right out of the pan before you get a chance to share it with family and friends.

Corn Muffins

Adapted from: Magnolia Bakery Cookbooks

Ingredients
1 1/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups milk
3/4 cup unsalted butter, melted and cooled slightly
2/3 cup creamed corn

Directions

Preheat oven to 350 degrees. Grease (spray with cooking spray) 9 muffin cups in a muffin tin (if making regular sized muffins). Mix the dry ingredients in a large mixing bowl. Make a well in the center.

Stir in the liquid ingredients until just combined. Do not overmix. Fill each cup about 3/4 full. Bake for 18-20 minutes. They will feel slightly firm when lightly touched. Do not overbake.