Corn muffins

[shain]

Makes 12 muffins that can be served either savory or sweet.

 

See also cornmeal biscuits recipe.

 

175g cornmeal

20g butter

135g AP flour

2.5 tsp baking powder

1/4 tsp baking soda

2 tsp salt

200ml sour cream

35g sugar

1 large egg

90ml whole fat milk

apx 250g corn kernels - fresh is best, I sometimes used kernels from grilled corn. Frozen and even canned corn also works great.

Optional addition:

- Up to 1/2 tsp black pepper (I never skip the pepper)

- Chopped chilies of any kind

- Chopped scallions

- Chopped cheddar cheese

- Chopped feta (reduce salt from the muffins)

- I guess chopped bacon will be really good

 

- Brush a muffin tin tray with butter, or if you have one, use a silicon muffin tray.

- Preheat an oven to 220dC.

- Mix flours, baking powder, soda, salt.

- Melt the butter, I suggest doing so in a large bowl or pot to which the remaining ingredients can be later added.

- Mix in the sour cream, egg, sugar, milk, corn kernels and any other optional addition.

- Mix dry ingredients into wet ones just until uniform. Avoid over mixing.

- Divide batter among 12 muffin cups.

- Bake for 15 minutes until set and golden.

- Let cool for at least 5 minutes and release from tray.

- For serving: bake again, preferably with convection fan, until deep gold and crisp. Apx 5-10 minutes.

- Can be served savory with sour cream, cheese or butter; or sweet with butter or sour cream and honey.

- Leftovers / planned-overs can be frozen, preferably after the first bake.

 

 

Edited July 8, 2021 by shain (log)