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Corn Muffins in the Husk Print E-mail
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You can't have Thanksgiving without corn. Corn is of course one of the gifts that the Native Americans gave to the European colonists. On Thanksgiving we thank God for all the bounty we have on our table and in our lives. But we should also thank the Native Peoples who showed the settlers how to cultivate the plants on this continent.

You can read about the gift of corn in the book, "Indian Givers: How the Indians of the Americas Transformed the World."

{Makes 12 muffins}

You'll need:

  • 1 1/4 cups of flour
  • 3/4 cup of corn meal
  • 3/4 cup of sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup of canola oil
  • 1 egg
  • Cooking spray
  • 1 bag of cornhusks –find them in Mexican groceries or in the specialty food aisle
  • A little help from an older sibling or cousin

Equipment:

  • A 9 by 13 by 2 inch baking pan
  • A large bowl
  • A muffin pan with 12 cups
  • A large spoon
  • A spatula
  • Kitchen shears or scissors
  • Large bowl or bread basket
  • Napkin or clean dish towel
  1. Lay the cornhusks in the pan and cover with water. Soak the corn husks in water for at least 1 hour before starting the batter. They need to be flexible enough to push down into the muffin pan.
  2. When the cornhusks have softened, heat the oven to 400 degrees.
  3. Combine the flour, cornmeal, sugar, salt and baking powder in the bowl. Give it a quick stir.
  4. Add the milk, oil and egg and mix until the batter is smooth.
  5. Spray the muffin pan cups with cooking spray.
  6. Here's where you'll need the extra hand. Take two corn husks and make a cross with them. Push them down into one of the muffin pan's cups.
  7. Ask your helper to spoon the batter onto the husks. You can gently push the husks down into the cup at the same time. Have your helper fill the cup about three-quarters full. Don't worry if the batter oozes out of the husks a little. It will cook just as well and the corn bread will be easy enough to pull away from the husks.
  8. Once you have all the cups filled, clip the cornhusks that are sticking up. Leave about 2 1/2 inches sticking up as a decoration.
  9. Bake 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  10. Have the bowl or basket lined with a napkin or a clean dishtowel waiting. Grab one edge of the cornhusk on each corn muffin and lift it out of the pan and put it right into the basket.
  11. Serve with butter or margarine. Oh so good!

    You can add 1/2 cup of drained corn kernels and/or 1/4 cup of diced roasted red pepper to make the muffins extra festive!

SPATULATTA MAMA COMMENT:

WHAT A GREAT RECIPE!
My children and I did a 'trial' run to see if they were actually as easy as the kids on the video made it out to be.
We were SO excited when they came out perfect!
We will be making them for our family of 20 people on Thanksgiving.
Thank You SO much.
My children LOVE to watch your videos and then hit the kitchen!

Georgeann

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