These muffins have an old fashioned charm to them, it is the first time that I have tried a corn muffin in my life, and these are so full of “cornfulness” that it is unbelievable – grainy, bumpy with small holes running through the crumb they are cheerfully yellow and deliciously sweet. These corn swelled beauties with a firm top are best eaten straight out of the oven with a slathering of butter.
You can use fresh, frozen or canned corn kernels.
1 cup all-purpose flour
1 cup yellow cornmeal
6 tablespoons sugar
2 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
3 tablespoon unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels
Preheat the oven to 180 degree centigrade.
In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, sugar, salt and nutmeg, set aside.
In another large glass bowl whisk the buttermilk, melted butter, oil, egg and egg yolk together until well blended. Pour the liquid mixture over the dry ingredients and with a rubber spatula gently but quickly stir it together to mix completely – the batter will be lumpy but thats how its supposed to look so don’t worry, now add in the corn kernels and stir it all together.
Divide the batter evenly among 12 paper lined muffin cups and bake for 15 to 18 minutes, or until the tops are golden and thin knife inserted into the centre of muffins comes out clean. Let the muffins cool for several minutes in the muffin pan before transferring them to the wire rack to cool completely. Best served the day they are baked.
A Dorie Greenspan recipe.