Corn bread and corn muffins happen quite a bit at my house. I assume that is a Southern thing. And we have several recipes, depending on the occasion. Like if you wanted corn bread … for dessert!
But this fine specimen of a corn muffin is a wonderful complement to a warm bowl of chili.
Dorie’s Corniest Corn Muffins
from Serious Eats
- prep time: 15 minutes
- makes one dozen muffins
- 1 cup all-purpose flour
- 1 cup cornmeal
- 6 tablespoons sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- pinch of freshly grated nutmeg (optional)
- 1 cup buttermilk
- 3 tablespoons (1½ ounces) unsalted butter, melted and cooled
- 3 tablespoons corn oil (or substitute an additional 3 tablespoons unsalted butter
- 1 large egg
- 1 large egg yolk (appears to be optional but adds richness to the muffins)
- 1 cup corn kernels (add up to ⅓ cup more if you’d like), fresh, frozen or canned (in which case they should be drained and patted dry)
Center a rack in the oven and preheat the oven to 400℉. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg, and yolk. 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. Stir in the corn kernels. Divide the batter evenly among the muffin molds.
Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.