Let your kids help make this easy recipe.
Youre probably familiar with Emeril Lagasse.
As the program expanded, Emeril and his team wanted to find a way to engage parents as well.
Credit: FOOD PHOTOGRAPH: ANTONIS ACHILLEOS; FOOD STYLING: EMILY NABORS HALL; PROP STYLING: CHRISTINA BROCKMAN
All there is left to do is bake.
Oh, and make the delicious maple butter for serving with the warm muffins.
That tiny bit of sweetness in the butter helps bring out the natural sweetness of thecornmealin the batter.
Plus, what kid has ever turned down something sweet?
Ingredients
1 14cups all-purpose flour
12cup fine yellow cornmeal
2tsp.
kosher salt
2large eggs
12cup whole milk
12cup sour cream
14cup light brown sugar
3Tbsp.
melted unsalted butter, plus 7 Tbsp.
softened unsalted butter, divided
12cup, plus 2 Tbsp.
pure maple syrup, divided
Directions
Preheat oven to 350F.
Line a 12-cup muffin tray with paper liners; set aside.
Add flour mixture to egg mixture; whisk just until incorporated, being careful not to overmix.
Divide batter evenly among prepared muffin liners.
Bake in preheated oven until golden brown, 18 to 20 minutes.
Let cool in muffin tray 5 minutes.
Set aside until ready to use.
Serve muffins warm with maple butter.
