Delectable corn muffins!
July 21, 2013 § Leave a comment
Guys, these are delicious. I awoke this morning with a hankering for some corn muffins (as one does), but rather than turn to trusty Jiffy, I decided only ‘from scratch’ would do. Enter Smitten Kitchen for the win! I shall enjoy some more with chili for dinner tonight!
RECIPE (adapted from this one)
1 cup all-purpose flour
1 cup yellow cornmeal
5 tablespoons sugar (this is 1/4 cup + 1 T)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
1 large egg
1 large egg yolk
1 cup corn kernels – fresh or frozen [I used frozen – didn’t thaw them or anything]
Preheat the oven to 400 degrees F. Grease a 12-muffin pan (I would suggest NOT using paper liners – look how brown and crusty the bottom of the muffin gets when you just bake them in the pan. It’s worth the extra 2 minutes of washing up time!!).
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and stir to blend. Then 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 tester comes out clean. Cool for 5 minutes before dumping the muffins out and devouring 3 of them on the spot. *burp*