Monday, July 18, 2022

Corniest Corn Muffins

  One of the very BEST things about living in the Garden State is our Jersey fresh corn on the cob. I'm not even kidding when I say I challenge anyone to find farm fresh corn that is sweeter or more delicious than ours. It's one of my favorite things about summer!! (well, that and our Jersey tomatoes!)
 So I was recently talking with my sister, Jeanie, and she was telling me how she made these corn muffins. She absolutely RAVED about them! She said they're the absolute best! In fact, she wrote a A++ note in the cookbook where she got the recipe, which is called Baking from My Home to Yours, by Dorie Greenspan. 
 She also said she only makes this recipe when she has fresh corn on the cob because it just makes all the difference in the world. I mean, yes, of course, you could use canned or frozen corn, but when you have fields of corn growing practically right in your back yard, why not use fresh, right?
 We do have a rule in our family, btw. We don't buy fresh corn until after the 4th of July. THEN we know it's good and ready. And with so many farmers markets around... OH MAN... you know it's just as fresh as can be. It also makes me feel good to support local farmers!!
 So, if you live in New Jersey, go to your favorite local farm market, buy some fresh corn, and make these muffins. In fact, make a double batch and throw half in the freezer for another time. 
 You'll be SO glad you did!!!! Promise!

1 cup flour 
1 cup yellow corn meal, preferably stone-ground  
6 tbs sugar 
2 1/2  tsp baking powder   
1/4 tsp baking soda
1/2 tsp salt 
1 pinch of freshly grated nutmeg (optional) 
1 cup buttermilk 
3 tbs unsalted butter, melted and cooled 
3 tbs corn oil 
1 large egg 
1 large egg yolk 
1 cup corn kernels (add up to 1/3 cup more if you'd like) 
Center a rack in the oven and preheat the oven to 400ºF. 
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.  
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. 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 cups.
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. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Just like my sister, I'd add more corn. I mean, it says we can add up to 1/3 cup more, why not just bump it up to 2 cups? NOW we're talking!


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