ISO Corn muffin recipe
The Eagle Tavern at the Henry Ford Museum in Dearborn MI has the most phenomenal corn muffins - they rise very tall in the center and have a cakelike consistency, not gritty at all like cornbread. Also. there are no corn kernals present. I've asked for the recipe to no avail.....anyone have a recipe like this?
Use a finely ground cornmeal. I never use corn in my cornbread/muffins, so never have corn kernels present. Maybe try more of a cake recipe than muffin, but using the finely ground cornmeal.
Agree with wyogal, plus I'd use white cornmeal, whirled in the food processor to make it more fine.
This old post from Smitten Kitten has Dorie Greenspan's Corniest Corn Muffins recipe from her cookbook "Baking with Dorie". This recipe is really good. It's not gritty, though the crumb isn't quite as fine as, say, a layer cake, but still quite tender. While the recipe does call for a small amount of corn kernels, I think you could safely omit them.
I bought Dorie's cookbook when it first came out. The Corniest Corn Muffins was one of the first recipes I made from it and I've been hooked ever since. They're easy, and quick, to make and really tasty.
"Recently the Henry Ford published an online collection of recipes called the Historic Recipe Bank. I also found an out of print cookbook from the Eagle Tavern, Henry Ford's historically correct restaurant that makes the best corn muffins I have ever tasted. Here is the recipe:
Eagle Tavern Corn Muffins"
Paraphrased recipe. (I haven't made these).
Eagle Tavern Corn Muffins
3/4 c all purpose flour
2 1/2 t double acting baking powder
2 T sugar
3/4 t salt
1 1/4 c yellow stone ground cornmeal
3 T melted butter on bacon drippings
1 c milk
Preheat oven to 425-degrees F.
Using butter, oil or bacon drippings, grease muffin tin. Place muffin tin in hot oven until muffin tin is sizzling hot.
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Finally whisk in the cornmeal.
In another mixing bowl, beat the egg and add in the butter or the bacon drippings and the milk.
Add the fry mixture in to the wet mixture and stir together with a few rapid strokes.
Pour batter into the hot muffin pan and bake 20 - 25 minutes.
Makes 15 muffins.
* note the "stone-ground cornmeal". This means NO grocery store boxed stale stuff. Bob's Red Mill brand, available in grocery stores, does a great fresh stoneground corn FLOUR which would work well for this recipe.
please do let us know how this turns out. This is my recipe exactly, gleaned from Adele Davis' Let's Cook It Right c 1948, though she adds some non-instant dried milk pdr for extra protein. I bake it in a #8 cast iron skillet. It's even better if I can get and grind some fresh dried corn.
Justin Wilson, the Cajun Cook, clued me in to corn flour for use in Cornbread. Had never heard of it before then (80's) but found some at the local health food store bulk buns.
In recent years, Bob's Red Mill was a Revelation in freshness--taste a few grains on your finger, and there is no bitter aftertaste from rancidity. Fresh flour makes ALL the difference.
I like a bit of texture (non cake-like) in my cornbread so sometimes add some Bob's Polenta for a coarser crumb. You might want to try using fresh stoneground whole wheat pastry flour in lieu of regular white flour. The texture is the same but way more flavor.
Good luck on tweaking the recipe till you get what you want.