Been a while I did a recipe post, here on the blog. Since I missed out on all the BBQing and Grilling this summer, specially my fave CORN, I couldn't help but bake some corn muffins, to cheer up my corniest taste buds....LOL !!!!These can be served both as an appetizer and as a side dish complementing your entree. I followed this recipe to a tee, and the outcome was really cornylicious !!!It barely took me 10 mins to blend together all the ingredients and another 15 mins to bake to get the final treat .... I have to admit they were yum !!!
So here's the recipe for you :-
Yield: 12 regular-sized muffins or 48 miniature ones
1 cup all-purpose flour1 cup yellow cornmeal, preferably stone-ground5 tablespoons granulated sugar2 1/2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk3 tablespoons unsalted butter, melted and cooled3 tablespoons olive oil 1 large egg1 large egg yolk1 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.Once done, sit back and enjoy !!
