Was inspired to embark on my corn muffin project (part deux) after savouring some amazingly sweet organic corn on the cob courtesy of G55 (muchos gracias!:)
I have tried Baking Illustrated’s recipe before and it was a little too dry for my liking. This was why I turned to Mr Kenny Rogers for help – everyone LOVES those corn muffins don’t they?A quick google led me to Lianne’s site: foodmadewithlove.wordpress.com (thanks Lian!) and I was soon following the step-by-step instructions listed on it.
Was pretty satisfied with the end product, it tasted heavenly when freshly baked – crust was crisp and insides were moist. However, it does not hold well when stored so I do suggest oven-toasting it for a couple of minutes if you want to eat it at a later time. Also, the batch I made was with organic corn grits (processed to a slightly finer powder)- which explains the rough texture of it and raw unprocessed honey- this explains the darker colour (less intense yellow). I think what makes this recipe edge out over the rest though, is the inclusion of succulent corn kernels (i used Del Monte’s). There were varying views on the ‘sweetness’ of it but I am going to post the “original” Kenny Rogers’ recipe here for the sake of completeness.
- 3/4 cup yellow corn meal
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/2 cup plain flour
- 1/2 cup butter (115g)
- 1/4 cup honey
- 2 large eggs
- 2/3 cup sugar (i used about 1/2 cup and it was still considered sweet by some)
- 1/2 cup milk
- 3/4 cup yellow corn kernels (about a can of corn kernels)
1. Preheat oven to 400 degrees (190-200 dC)
2. Cream together butter, sugar, honey, eggs and salt in a large bowl.
3. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter.
6. Bake for 20-25 minutes or until muffins begin to turn brown on top. Makes 12 muffins. If using a smaller sized cup muffin pan, look out for it at about 18 minutes.