Growing up, I’d only eat corn in two forms: on the cob and popped, with the latter preferably coated in caramel.
I could watch you cut fresh corn off the cob, put it straight on my plate, and I’d refuse to touch it. Why? Rational thinking didn’t seem to come naturally for me as a 7-year old. Then there was creamed corn [shudder], a concoction so vile that my mom wouldn’t even bother putting it on our plates. Why? Have you ever seen that stuff?
On vacation last month, I had a corn muffin that was stuffed with creamed corn. While they missed the boat on delivering a good corn muffin, their creamed corn was – dare I say – delicious. The mixture was not enough to save the corn muffin from a sawdust-y death, though. A good, tender corn muffin is usually pretty hard to come by outside of home. Luckily, you don’t have to look hard for an excellent recipe.
Rather Rich Cornbread Muffins
Rich, moist cornbread muffins studded with fresh corn kernels.
- 3/4 cups unsalted butter, melted
- 3 cups heavy cream
- 3 large eggs
- 1 cup shredded sharp cheddar
- 3 1/2 cups flour
- 1 1/2 cups cornmeal, plus extra for dusting
- 1 cup sugar
- 2 Tbsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen corn kernels, thawed and patted dry
- Preheat oven to 350. Line muffin cups with baking liners (recipe yields approx 24 muffins).
- Pour butter, cream, and eggs into the bowl of a stand mixer fitted with the paddle attachment. Add cheese, flour, cornmeal, sugar, baking powder, and salt. Mix at medium speed until just combined. Fold in corn.
- Fill muffin cups 2/3 full and sprinkle tops with corn meal. Bake for 12-18 minutes, until lightly browned. Serve warm and buttered.
Yields: 24 muffins
Estimated time: 30 minutes