corniest corn muffins
Some days, I’m pretty sure this site is turning into something of a Dorie Greenspan Fan Club. Let us review, shall we? Dorie brought one of my favorite surprise Paris treats into my very own kitchen, directed us to the most amazing chocolate cookie, ever, her deep, dark ganache tart was the kind of easy dinner party dessert that nobody complains about and just last week, her lemon sables were the ideal palette upon which I could paint my margarita cookie aspirations. Everything you might think you like about my baking, you really like about hers. Today, her latest book ushers in another recipe that I am certain will be a repeat hit (once, of course, I get over my addiction to the shiny and the new).
I have to admit, no matter what you call this stuff — corn muffins, cornbread, pone, Johnnycakes — how you cook it — skillet fried, deep fried, on a griddle or in tiny muffin liners — or what a cinch they are to make — think “Jiffy” — the stuff kind of stresses me out, and it’s because there are a thousand different ways to make it and all of them are the “right” or “only” way to someone. When people tell you they like cornbread, they have something very specific in mind and it’s up to you to figure out what it is. I’m no different. Alongside barbeque or crumbled over my chili, anything less that that which is made in a bacon-greased cast iron pan with or without the jalapenos and cheddar just doesn’t seem… authentic. But when it comes to breakfast muffins, I want the cakier, sweeter, oh I’ll say it, Northern version, but with just enough grit in them that I don’t feel like I’m eating dessert for my first meal of the day.
Dorie gets this. Truth be told, I’d probably two-thirds the sugar next time, but in every other way, this recipe is a keeper. Not too dessert-like, just the right crumb and a super-cinch to make, this is the most glowing success I’ve had getting corn muffins to meet my corn muffin expectations in a while. The fresh corn is an extra reminder that this is breakfast, not dessert. Toasted with a pat of salted butter even two days later, I find it impossible not to like.
What? You just want to talk about Cinco De Mayo? It seems that my trip to Mexico and the flavor-fiending that has followed couldn’t be better timed, as my favorite excuse for margaritas–besides it being a day that ends in a ‘y’–falls this year on a Saturday, making it all the more fabulous excuse for a big party. If you’re still looking for some inspiration, here are some ideas from the archives:
- Chicken Empanadas with Chorizo and Olives
- Chicken Tacos
- Tequila Lime Chicken
- Black Bean Confetti Salad
- Fish Tacos
- Deb’s Three-Bean Chili
- Corn Bread with Cheddar, Jalapeño and Green Onions
- Green Onion Slaw
- Salsa Fresca
- Blood Orange Margaritas
- The Tart Marg
- Margarita Cookies
- Key Lime Tartlets
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
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.
Yay! I’m the first comment and this looks so yummy. I am SO making this for a Cinco de Mayo party on Saturday!
I love Dorie too. I think I may be trying another of her recipes this weekend. My coworkers are stoked.
This is the second cornbread post I’ve seen today!! It must mean I HAVE to make cornbread this weekend! I think this recipe hits my ideal of cornbread on the dot - sweet, with the whole corn kernels. Yumm!
I so know what you mean about a corn muffin having “something” you’re looking for and it’s not easy to find. I had a craving a few weeks ago and I found a recipe I thought might be good, but they turned out dry and not very flavorful. I’m intrigued about the nutmeg in this recipe, do you taste it much? I love nutmeg so I might just be intrigued enough to try it! Plus they don’t seem dry, I guess the fresh corn must help with that. Great pictures by the way, you really have a way with that camera! ;)
Dorie is the best, but I agree, just little sweetness for the cornbread is enough. Thanks for the Cinco de Mayo ideas.
Mmm these look good. I’ve been using Mark Bittman’s cornbread recipe in How To Cook Everything. It’s okay, but is lacking in several regards. I’ve just been too lazy to find a new one. I’ll give this one a go next time I’m going to make cornbread with that fantastic chili of yours I love so much. I’ve liked everything I’ve made from Dorie, so I’m sure this one won’t fail to impress. Especially if it’s approved by The Kitchen!
You are on a roll! Though I would never, ever, ever admit it to my southern family, I have a weakness for northern-style corn muffins. What can I say, I like, a little sweetness, a little cake-iness in my day. I like that there’s not too much butter either, that cookbook’s a winner.
Those muffins would be perfect, dropped right into a bowl of my tortilla soup! Yum. i can’t wait until Saturday! And I can’t wait to try your empanada’s!
joce
and dude, don’t forget! Not only is Saturday Cinco de Mayo, but it’s MY favorite excuse to drink bourbon in the afternoon ever, The Kentucky Derby!
I wonder what the bastard child of a margarita & a mint julep would taste like? Maybe like a Caipirinhia? Thanks for the menu suggestions, but I think I’ll be have a liquid dinner on Saturday ;-)
This was the very first recipe I made from her new cookbook. It was so appealing, and I wasn’t disappointed. I wolfed down as many as possible with butter while they were still warm.
Like little bites of corn heaven!
Ohhh Jiffy mix! Those were the best muffins to make when I didn’t know that there were actual recipes in books. The apple cinnamon muffins were the best of the lot. Couple them with a can of coke (hey, when you’re 14, everything goes great with coke) and they’re the bees knees.
Just found your site and I think I am in LOVE… thanks for sharing such great recipies!!!! :) I love food.
haha love the backward photo shoot !
I am a total corn muffin addict! These are perfect with spicy chili, or for breakfast with some sweet butter.
I love corn muffins, bread or anything of the sort. I have found that by adding a small can of creamed corn to the mix, the moistness factor is amped up considerably, not to mention the overall corn-y ness of it.
I could eat every crumb of those golden beauties!
Mmmmmm!! Sound Delicious… ;)
I’ll never try corn muffin!
Do you wanna partecipate at the new round Up MM03???
http://www.untoccodizenzero.it/2007/05/mm03muffin-monday-spicysweet-savoury.html
Bye!
I’ve had this recipe bookmarked for some time now and really need to make it! Everyone loves Dorie.
Thanks for the Cinco De Mayo inspiration!
wow..those really make me crave cornbread.. !!!
wow those look so good… i’m a long-time reader, just noticed you mentioned in Fitness magazine.
I’m a corn muffin/johnny cake/griddle cake/corn bread ‘ho. I’ve been making them from the time I was 8. It’s probably one of the first things my mom taught me to make besides grits. Yeah, I said it, grits! I’m glad that you’ve found one you like and posted about. Your pics are gorgeous and the muffins turned out the perfect yellow color. You should try them drizzled with honey, mmmmmmmm corn muffins with honey.
Oh, I love when they have real corn in them! I’m so trying these right away.
Pretty much all of my baking is really Dorie’s baking, she seems to affect everything I make, in the best possible way.
Can I bake this in a pan? and if I can, what size pan?
I really don’t care much for muffins……..
I love this muffin, i might marry it!!!! i say that whenever things that i really luv r like soooooooo goooodd.!!!!!!!!!!!
Hey i wrote again, i ate one of these at skool. and that was so the moment i fell in love with it!!! it tastes so good. after i save it , it tastes so much better, u know after a while.