I have been making a lot of soup lately. It always hits the spot on a cold day and unfortunately, Utah gets its fair share of cold days. Corn muffins are the perfect side to any bowl of steaming, hot soup or chili.
I made Dorie’s Corniest Corn Muffins the other day and they were delicious. I love how easy they were to make. You can whip these up just as fast as a box of Jiffy mix and they are much better. I love the hearty chunks of corn and how moist and tender they are. I think they are best served warm with a drizzle of honey or a little homemade jam. Josh likes to dunk his in whatever soup we are having.
If you are afraid of yeast rolls, make these muffins for Thanksgiving this year. Your guests will appreciate a big basket of Dorie’s corn muffins. I am sure of it!
Corniest Corn Muffins
Adapted from Baking From My Home To Yours by Dorie Greenspan
1 cup all-purpose flour
1 cup cornmeal
6 tablespoons 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 (1 1/2 ounces) unsalted butter, melted and cooled
3 tablespoons corn oil
1 cup corn kernels-I used frozen corn
1. Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
2. Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. 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 molds.
3. Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.
Dorie’s Storing Tips: Like all muffins, these are best eaten the day they are made. If you want to keep them, it’s best to wrap them airtight and pop them into the freezer, where they’ll keep for about a month; re-warm in a 300°F oven, if you’d like, or split them and toast them—do that and they’ll be that much more delicious with butter.
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