Corniest Corn Muffins........MY PICK!!!! Yup, that's right, after almost two and a half years it's finally my week to host TWD. I picked the corn muffins because 1) there aren't a lot of recipes left and 2) corn muffins happen to be one of hubs favorite things.
Confession.....I've never made a decent corn muffin. I've tried many different recipes but they've always been dry little hockey pucks. Until now. These were moist and flavorful and I loved the crunch from the whole kernels of corn. Hubs promptly ate four of them slathered in butter straight from the oven but these were still great the next day served with some soup.
I've already read a few of the other baker's blogs and there were some great ideas for add in's.....my favorite being the addition of cilantro and chipotle powder. That's been one of the best things about joining this group....learning from all of the other extremely talented home baker's. Over the past couple of years you all have given me a confidence in the kitchen that I didn't previously have, Thank you!! It's been a total joy.
Here's the recipe:
Corniest Corn Muffins
BAKING From My Home to Yours
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you'd like) - fresh, frozen or canned (in which case, they should be drained and patted dry)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, glently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy, and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Playing Around: Corniest Corn and Herb Muffins. You can add a slightly savory touch to these sweet muffins by incorporating 1 tablespoon finely chopped fresh thyme or rosemary into the batter. Either stir in the herbs when you mix in the corn kernels or, for a fuller flavor, rub the herbs into the sugar with your fingertips until the sugar is aromatic, then stir the sugar into the bowl with the rest of the dry ingredients.