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Corn Muffins


January is looking pretty bleak. Currently New York is rocking an 18 degree high with a real feel of 4. And the forecast is not looking so hot. Literally. Im just hoping we can get past freezing in this next week. Right now, the 30's would practically be paradise. Figuratively. Right now, I want my apartment to be as warm as possible, so I figured I should probably use the time I have cuddled under my duvet to my advantage and catch up on baking posts from the a few weeks ago. I spent the winter holidays down south with my parents in Atlanta where it was a lovely 50 something degrees most days. We took a trip to a farmers market and bought a bunch of sweet corn, perfect for corn muffins. This is one of my favorite recipes for corn muffins so far because there are actual kernels in the mix instead of just cornmeal. And they're absolutely amazing with barbecue.




Corn Muffins

Ingredients
makes 12 muffins | total time: 40 minutes | hand's on time: 15 - 20 minutes

3/4 c. Corn Kernels, fresh (shaved from cob)
1 c. Corn Meal
1/2 c. Butter, softened
1/4 c. Honey
2 Eggs
1 1/3 c. Flour
1/2 tsp. Salt
2/3 c. Milk
1/2 c. Granulated Sugar
2 tsp. Baking Powder

Directions

1. Preheat oven to 400 degrees. Grease a muffin tin or line with muffin liners.

2. In a small bowl, mix flour, cornmeal, salt, and baking powder. Set aside.

3. In the bowl of a mixmaster, cream butter and honey for about two minutes on a medium speed. Add sugar and combine. Add eggs one at a time, mixing well after each addition.

4. In three additions, slowly add flour/cornmeal mixture, alternating with the milk. Once added, mix for about two minutes on a slow-medium speed.

5. Stir in corn kernels until well combined.

6. Spoon batter into muffin pan so that each cup is about 2/3 of the way full.

7. Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean.