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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