Tuesday, September 15, 2009

Corniest Corn Muffins

Well, this recipe is not mine, but I wish it was! These corn muffins turned out delicious! I took them to a potluck and got a few compliments on them, so I thought they were blog-worthy. :) I have to say "Thank You!" to my friend who took this pic! I totally forgot to take a picture of my food! Anyways, I love that these corn muffins are the perfect amount of sweetness, with pieces of corn mixed in. My husband is a corn fanatic, so he wanted to gobble all of these up right away... I had to limit him to 2 muffins since we were taking them to a party (where he ate even more of them!). These would go great with some yummy barbeque or a hot bowl of chili! I changed up the recipe just a little bit... anytime I see a baking recipe that calls for flour, I substitute half of the all-purpose flour with whole wheat flour to make things a little healthier. :) I found this recipe online... it's from Dorie Greenspan's book, Baking from My Home to Yours:
 
Makes 12 muffins, or 48 mini-muffins

Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup yellow cornmeal, preferably stone-ground
6 tbsp granulated sugar
2-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tbsp unsalted butter, melted and cooled
3 tbsp corn oil (I used canola)
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you like), fresh, frozen, or canned (drained and patted dry)

Center a rack in the oven and preheat the oven to 400 F. Butter or spray a 12-cup muffin tin, or line with paper cups. 

In a large bowl, whisk together the dry ingredients and set aside. In another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients. With a whisk or rubber spatula, gently but quickly stir to blend. The batter will be lumpy. Stir in the corn kernels. Divide the batter evenly among the muffin cups. 

Bake for 15 to 18 minutes (or 12 minutes for mini-muffins), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the muffin tin to a rack and cool for 5 minutes. Remove muffins from the tin, and serve hot, or cool completely to serve later. :) Enjoy! 


Share/Save/Bookmark

9 comments:

Design it Chic said...

corn fanatic here too:):) so naturally i have to try this out! Thanks for sharing!
Happy Tuesday!

*stopping by from SITS! come check the randomness!

Nina said...

Your muffins look fantastic! They are definitely blog worthy!! I posted about these also...LOVE this recipe. Might have to make again this week! :)

PisecoMom said...

Yum! These sound good - my son has been enjoying corn bread lately, I bet he'd love these. Thanks for sharing!

Evenspor said...

Will definitely have to try these.

Lisa Anne said...

My family loves corn muffins. I always have those like $.29 cent boxes of corn muffin mix on hand in my pantry. I was so excited when they came in flavors like apple and cranberry. lol

lululu said...

love anything with corns!
i'm sure they go great with bbq food, but i could actually hv them plain!

Gabrielle said...

wonderful! I'm dying to know if you have got your prize and if you love it!! BTW, happy SITS tuesday!

Angie @ Many Little Blessings said...

This literally made my stomach growl! LOL These look great!

love lives in the kitchen said...

Good morning Mama Mel! I saw your comment on SITS and came to visit you! I loe the corn muffins recipe! I will certainly come back to you to see (and try) other fantastic recipes!
Hugs,
Justyna