Originally posted: Dec 2010
Another Smitten Kitchen recipe. What attracted it to me was one word – corn. I love corn. It’s actually more or less my favourite vegetable and I seriously could eat it all day. I remember having corn kernels for lunch, yes just corn kernels. I think I’ve been an avid corn eater, stopping only for a brief period in my life when I found a veggie worm in the corn I was munching. That put me off for a bit, but I recovered (well).
North America is the place to be if you love corn, because we grow so much of it! Yay!
The other day I found this – the Momofuku corn cookie (sadly only in pictures). I WILL try this the next time I’m in NYC. Or maybe someone might post the recipe online. Sadly, only the blueberries and cream cookie recipe is up online. But I heard a Momofuku cookbook will be out next year. So am keeping my hopes up.
After being inspired by the corn cookie, I started looking around Smitten Kitchen for corn related foods. Found the corniest corn muffins and decided to try them.
They were very easy to make and turned out nice. I wouldn’t say the flavor is wow wee – probably because I don’t really have access to good quality cornmeal, flour and the buttermilk was a day or two overdue (heh). I also used frozen corn, fresh would have been better. Regardless, this recipe is a keeper and would make nice morning breakfast food.
Corniest Corn Muffins
(taken from Smitten Kitchen; click here for recipe)
Yields 12 regular-sized muffins or 48 miniature ones
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 6 tablespoons granulated 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 (I used olive oil since it was handy)
- 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, gently 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 (12 minutes for minis), 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.