Corn muffin

We will prepare a wonderful cupcake from cornmeal with a little addition of wheat. A piece of corn muffin is the perfect complement to breakfast and evening tea, you can take it with you on the road or for a walk.

Ingredients

• Butter (softened) - 100 g
• Yolks - 2 pcs.
• Eggs - 2 pcs.
• Sugar - 120 g
• Corn flour - 160 g
• Wheat flour - 90 g
• Baking powder - 1 teaspoon
• Rum (or liqueur) - 2 tbsp. spoons
• Vanillin - 2 g
• Salt - a pinch

Directions

1. Let's prepare the ingredients.
2. The butter should be soft, so put it out of the refrigerator on the kitchen table an hour before cooking.
3. Turn on the oven to heat up to 180 degrees.
4. Put soft butter in a bowl, add sugar and salt.
5. With a mixer at high speed, beat the ingredients into a homogeneous mass.
6. Break two eggs into the butter mixture, add two yolks.
7. Restart the mixer and mix everything until the ingredients are completely combined.
8. Then pour the rum, pour the baking powder. In small portions, add cornmeal (160 g - 1 cup with a capacity of 250 ml), kneading the dough.
9. Add wheat flour ((90 g - about 0.5 cups with a capacity of 250 ml) and knead a fairly viscous dough.
10. Cover the form with baking parchment or foil.
11. We put the corn dough in a mold, trying to evenly distribute it along the bottom. Smooth the surface with a spoon.
12. We will bake a corn cake in a preheated oven to 180 degrees for 40 minutes. Then let the cake cool in the mold, and then remove it to a board or plate.
13. The finished cake is perfectly cut into pieces, and the cut is very appetizing.
14. Happy tea!