NJ Corn Muffins -- looking for recipe
- Chris Mitra Jan 30, 2008 08:08 PM
For years I have been trying to replicate the corn muffins of my youth -- from the Shop Rite Bakery. Yeah, the baked goods section in the Shop Rite supermarkets on the East Coast (specifically, northern NJ). Call it comfort food, but there was always something about them that resonated with me -- twisting off the tops, dipping them in milk, yummm.
I have never been able to come even close with a homemade recipe. Can anyone help?
Specifically, these are super-moist, large, soft, sweet, and probably very bad for you. Almost more of a corn-flavored cake, rather than a muffin. No icing, no corn kernels, no cheese, and (shudder) no jalapeno peppers. Just homogeneous sweet cornmeal goodness, slightly crisp around the bottom and sides. Every recipe I have ever tried is either too dry, too grainy, and/or not sweet enough. I suspect that there is a fair amount of oil used in this recipe, based on the, uhh, shine that reflects off the muffin top.
So chowhounds, any suggestions? Thanks!
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Are these the kind they sell at the Greek Coffee Shops/Diners in N.Y. where they are called Corn Muffins....they are split and then griddled in butter! Crispy corny cakey goodness??!!!
If they are...here's a link to a recipe from a lady in New Jersey for Coffeeshop Corn Muffins
I also have a recipe from "Junior's" restaurant in Downtown Brooklyn...called "Golden Corn Muffins" let me know and I'll post that one...
re: grangie angie
Has to be the pathmark corn muffins. They were a full large muffin. They were peaked in the middle dipped down and up on the sides. The were sweet to eat by themselves without even butter. They were greasy or sticky to the touch. No paper cups more like a cake. No evidence of cornmeal but very yellow like a typical corn muffin. Texture was moist but somewhere between a cake and muffin. I would like to post this to a main page but this is the only place I can get to. Thanks Ron