muffins of the cornbread variety

About 2 months ago I made some cornbread muffins for the house, as I was feeling in a baking mood but for something savory. After not looking far, I found the most delicious (and easy) recipe courtesy of Deb at smittenkitchen.com (in fact most of my ideas come from this gal, she’s planned my dinners for the past 3 years). Anyways, after making a batch of these delicious inside-softy-outside-crispy savory treats, they were too few to keep for more than a few days. So I made more next week, and more the week after. There is another half eaten batch on the counter. And there will be more next week.

These are easy to fudge a bit. I added a bit more corn kernels into the batch than the recipe called for, because do love muffins with lots of “chunks” in them, as gross as it sounds. Cranberries, blueberries, apples, raisins, dates, walnuts, coconut shavings, whatever. The more the better. Although they can be left out of the recipe, just note that it will reduce the volume of your batter and you may need to adjust filling the muffin cups accordingly. I also cheated (gasp) and used splenda instead of sugar after the first couple batches, because we were fast growing “muffin tops” and anything to cut back but still enjoy was a welcome change.

Dorie Greenspan’s Corniest Corn Muffins
Baking from My Home to Yours

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
1/2 teaspoon cumin (Ashla addition, optional)
1/2 teaspoon chipolte chili powder (Ashla addition, optional)
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used olive oil since it was handy)
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 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 degrees F. 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.

Alright friends, enjoy.

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