{So corny}
Dorie Greenspan has awesome recipes. I've bookmarked so many of her recipes (via various food bloggers) but I don't think I've ever gotten around to a single one yet. But that has finally changed.
One of my friends--and a former colleague--hosted a BBQ today at his apartment. Another ex-coworker's wife said that she would be making cupcakes, so I was at a loss as to what to make. I had already made guava swirled cheesecakes for my former colleagues earlier this week so I wanted to do something that wasn't a dessert. I knew he was going to go all out and cook a lot of food so I decided to do an appetizer or maybe a side dish. I looked through my bookmarks and decided I would make cornbread. I love cornbread. With corn in it. It turns out most of the cornbread recipes I had bookmarked didn't use corn, just cornmeal. Ridiculous! Cornbread is not cornbread without actual corn!
Well, Dorie came to the rescue. With smitten kitchen. Thank you Dorie Greenspan for putting corn in your corn muffins and thank you smitten kitchen for sharing it with the world.
{Ingredients}
Dorie Greenspan's Corniest Corn Muffins
Yield: 12 regular-sized muffins or 48 miniature ones
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used grapeseed oil)
1 large egg
1 large egg yolk
1 cup corn kernels (I used more like 1 1/3 cup, the equivalent of a can) – 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 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin 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. 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 (I baked for 20 minutes, but I'm using a toaster oven), 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.
One of my friends--and a former colleague--hosted a BBQ today at his apartment. Another ex-coworker's wife said that she would be making cupcakes, so I was at a loss as to what to make. I had already made guava swirled cheesecakes for my former colleagues earlier this week so I wanted to do something that wasn't a dessert. I knew he was going to go all out and cook a lot of food so I decided to do an appetizer or maybe a side dish. I looked through my bookmarks and decided I would make cornbread. I love cornbread. With corn in it. It turns out most of the cornbread recipes I had bookmarked didn't use corn, just cornmeal. Ridiculous! Cornbread is not cornbread without actual corn!
Well, Dorie came to the rescue. With smitten kitchen. Thank you Dorie Greenspan for putting corn in your corn muffins and thank you smitten kitchen for sharing it with the world.
{Ingredients}
Dorie Greenspan's Corniest Corn Muffins
Yield: 12 regular-sized muffins or 48 miniature ones
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used grapeseed oil)
1 large egg
1 large egg yolk
1 cup corn kernels (I used more like 1 1/3 cup, the equivalent of a can) – 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 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin 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. 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 (I baked for 20 minutes, but I'm using a toaster oven), 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.
{Eat me}
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