These muffins are chock full of corn tidbits. The crumb is moist and tender with sweet flavors from the sugar and whole kernel corn. They are sweet enough for breakfast (add some jam or honey), yet savory enough to pair with chili (add a pat of butter). We toasted leftovers and they tasted amazing. I love how you can whip these up as easy as a box of Jiffy mix, yet they taste much better. We dunked these in our favorite chili, and we couldn't get enough of these muffins. A tip when making this recipe: You really should mix until *just* combined. And I mean just. Still see a few lumps of flour in the batter instead of a homogeneous mixture? Totally ok- you'll be rewarded by muffins with tender delicacy.
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 Tbsp granulated sugar
2-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 Tbsp unsalted butter, melted and cooled
3 Tbsp corn oil (I used olive oil since it was handy)
1 large egg
1 large egg yolk
1-1/3 cup corn kernels– fresh, frozen or canned (in which case they should be drained and patted dry)(Used 15-oz can of corn)
1. 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.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it.
3. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended.
4. 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.
5. Stir in the corn kernels.
6. Divide the batter evenly among the muffin cups.
7. 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.
8. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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.
Yield: 12 regular-sized muffins or 48 miniature ones
Source: Originally from Dorie Greenspan, As seen on Smitten Kitchen