Imagine my horror just a few minutes ago. I love participating in my weekly baking group Tusdays with Dorie , but made a BIG error with today's choice. Oh, my delightful corn muffins turned out fantastic, perfect amount of sweetness, not dry at all. No, my big error was that I made the WRONG corn muffin! I should have made the corn and pepper muffins on the next page! So, instead of baking another round of muffins I am calling an end to my baking day. The corniest muffins are just fantastic, and with a dollop of honey butter and a big bowl of chili a perfect meal. To check out the recipe for Savory corn and pepper muffins travel over to Ezra Poundcake, a fun and delightful food blog.
How to goof
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
Pinch of fresh grated nutmeg
1 cup buttermilk
3 tablespoons melted unsalted butter
3 tablespoons olive oil
1 egg
1 egg yolk
1 cup corn kernels (I used the entire can)
Preheat oven to 400
Prepare muffin pans
In a large bowl whisk together all the dry ingredients. In a separate bowl, whisk together remaining ingredients, excluding the corn. Pour liquid ingredients over dry ingredients and mix with a rubber spatula to blend. The batter will be lumpy. Stir in the corn kernels. Divide batter evenly among the muffin cups.
Bake 15-18 minutes or until the tops are golden and the center of the muffin comes clean when tester is inserted.
Enjoy with butter our make some honey butter.