Fresh corn muffins
These kernel-studded cornbread muffins make a terrific breakfast dish.
“Wait till you see what Mami made,” I heard my husband tell the Little One. He’d seen the corn muffins cooling off on the kitchen table.
Corn is in season now. I like to buy it still in the husk to steam, cut off from the cob, and mix up a colorful corn salad. Or get fancy with a soufflé. When it’s not just eaten on the cob, with butter. But lately I’ve been using up my fresh corn in these tender, kernel-studded cornbread muffins. My family likes to eat them at breakfast.
- 1 cup flour
- 3/4 cup yellow corn meal
- 2 tablespoons sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- A few grinds of black pepper, or a pinch of cayenne
- 2/3 cup buttermilk
- 3 tablespoons oil
- 1 egg
- 2/3 cup cooked corn kernels cut off the cob – about 1 ear of corn. You may, of course use canned corn (but it’s never as good)
Preheat the oven to 450° F (250° C).
Grease your muffin tin very well.
Take a large bowl and in it, blend the flour, cornmeal, sugar, baking powder, salt and pepper.
In a smaller bowl, blend buttermilk, oil and egg.
Make a well in the center of the flour mixture and pour the liquid mix into it, stirring gently until everything is blended. Don’t over-stir; that will make a tough muffin. That’s a thing we all wish to avoid.
Mix the corn kernels in, gently.
Fill the muffin cups. Bake for 20-25 minutes, or until the muffins are uniformly golden brown.
Allow the muffins to cool 5 minutes, then lift them out of the cups – run a knife between the muffin and the cup to loosen it up if you have to – and set them on a rack to cool.
They're very good to eat when warm, with a little butter or some cheese on the side.