Saturday, September 2, 2017

ChezCindy: Corn Muffins with Fresh Sweet Corn

Corn Muffins made with Fresh Sweet Corn Cut from the Cob

This weekend I was inspired to make corn muffins using fresh corn cut from the cob.  Inspiration came from two sources.  One, my sister shared fresh corn muffins at her granddaughter's birthday party and they were sweet, eggy and delicious.  And two, I had way too many ears of fresh corn from my CSA and my favorite farm stand.  So I searched for a muffin recipe using fresh corn.  My sister's recipe made mini-muffins that were more of an appetizer style.  The recipe I am sharing below is a traditional cornbread muffin recipe with the addition of fresh corn.  Not too sweet, making it great for breakfast with a bit of honey, or to be served along side of BBQ brisket or chicken.  These muffins come together quickly and are perfect for a relaxing weekend. 

Fresh Sweet Corn Muffins
1 cup flour ~ all-purpose or gluten free*
1 cup cornmeal, yellow or white
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup milk**
3 tablespoons unsalted butter, melted
3 tablespoons vegetable oil
2 large eggs
1 cup corn kernels, cut fresh from corn cob or frozen

Preheat oven to 400 degrees.  Line a standard 12 cup muffin pan with paper liners or grease the cups with butter.  Recipe makes 12 muffins.

Working in a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt, whisking to combine.  In a large glass measuring cup, measure out the 1 cup of milk, add in the eggs, melted butter and oil, whisking to until well combined.  Pour the liquid ingredients over the dry ingredients, and using a rubber spatula, stir to combine.  The batter may be a bit lumpy, but that is best for a more tender batter.  Stir in the corn kernels.  Evenly divide the batter among the 12 muffin cups.

Bake in the oven for 16-18 minutes until a toothpick inserted into the center comes out clean.  Remove from oven and allow the muffins to cool in the muffin pan for 10-15 minutes.  This is particularly necessary if using gluten free flour.  Serve warm with butter and honey if desired.  

* I use Namaste Gluten Free Perfect Flour Blend.  It is a one-to-one swap with all-purpose flour.

**I left the ingredient list for milk intentionally generic.  Your choice of milk can be whole, skim, buttermilk or non-dairy.  I used unsweetened almond milk for my recipe and the results were spectacular.

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