These muffins have an alluring, old-fashioned texture: grainy and chewy from the corn kernels and the cornmeal. So easy to put together, and they freeze well for about 2 months!
currently listening to:
Hyorin (효린)- 미치게 만들어 (Crazy of you- bad grammar..? haha)
adapted from: Baking: From My Home to Yours, from none other than Ms. Dorie Greenspan!
1 cup all-purpose flour
1 cup yellow cornmeal
6 Tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (see note below)
3 Tablespoons unsalted butter, melted and slightly cooled
3 Tablespoons vegetable or canola oil
1 large egg
1 large egg yolk
1 cup corn kernels (fresh or canned- if canned, should be drained and patted dry)
Note: If you don't have buttermilk, no need to buy it! To make your own buttermilk, add 1 Tablespoon of vinegar to 1 cup of whole milk. Let sit for 15 minutes until the milk starts to curdle
makes 12 muffins
prep time: 10 minutes
bake time: 15-18 times
These muffins can be enjoyed warm or at room temperature. They are great just as they are, or you can split them in half and spread jam on them. They are best eaten the day they are made, but you can wrap them tightly and store in the freezer for up to 2 months. Toast them in the oven at 350F when you are ready to eat them.
1. Preheat oven to 400F
2. Butter 12 molds in a regular-size muffin pan. Place the muffin pan on a baking sheet
3. If using fresh corn, shuck and de-kernel them. If using canned corn, drain and pat dry.
4. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and baking soda.
5. In another bowl, whisk together the buttermilk , melted butter, oil, egg and egg yolk until well blended.
6. Pour the liquid ingredients over the dry ingredients and gently stir with a spatula until just blended. Be careful not to over-mix- the batter can be lumpy. Stir in the corn.
7. Divide the batter evenly among the muffin pan.
8. Bake for 15-18 minutes until a thin knife or toothpick inserted into the center comes out clean. The tops should be golden.
9. Let cool for 5 minutes before removing the muffins from the mold. Enjoy!