Comments on: corniest corn muffins http://smittenkitchen.com/2007/05/always-the-corniest/ Tue, 22 May 2012 14:59:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Carla http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1864057 Carla Mon, 14 May 2012 13:01:36 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1864057 I love these! I wanted to make them in cupcake tins with liners ... could you recommend a 'frosting' of sorts? Perhaps brushing the tops with some mascarpone or other cheese and top with corn kernels? They would look and taste so great as a 'savory cupcake'. I love these! I wanted to make them in cupcake tins with liners … could you recommend a ‘frosting’ of sorts? Perhaps brushing the tops with some mascarpone or other cheese and top with corn kernels? They would look and taste so great as a ’savory cupcake’.

]]> By: Nora http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1803927 Nora Tue, 24 Apr 2012 19:37:24 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1803927 Random question, but do you think this mix could work as waffles? It seems to have enough baking powder, and if you whip the egg white... perhaps? I might just try it and see if it's a disaster. =) Random question, but do you think this mix could work as waffles? It seems to have enough baking powder, and if you whip the egg white… perhaps? I might just try it and see if it’s a disaster. =)

]]> By: Dana http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1337488 Dana Thu, 22 Dec 2011 20:12:41 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1337488 Thank you so much for posting this the Corn Muffin recipe! I just made them for a chili bake off that my husband is hosting for his team of Sales Managers tomorrow. These muffins are the absolute BEST! So moist and rich, and yet light! They have the perfect crumble. Did i mention that I folded in a little sharp cheddar cheese at the very end, right after folding in the corn? Just a couple of small handfuls. OH MY they're GOOD! Thanks for this recipe and so many, many others! Been a fan since 2007. Thank you so much for posting this the Corn Muffin recipe! I just made them for a chili bake off that my husband is hosting for his team of Sales Managers tomorrow. These muffins are the absolute BEST! So moist and rich, and yet light! They have the perfect crumble. Did i mention that I folded in a little sharp cheddar cheese at the very end, right after folding in the corn? Just a couple of small handfuls. OH MY they’re GOOD! Thanks for this recipe and so many, many others! Been a fan since 2007.

]]> By: Nom http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1326249 Nom Tue, 20 Dec 2011 11:42:26 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1326249 Your self is funny. Your self is funny.

]]> By: LisaG http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1228461 LisaG Tue, 29 Nov 2011 18:20:27 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1228461 After the resounding success of the blueberry wholewheat pancakes, and ever-searching for decent, wholesome breakfast ideas for my partner, I jumped at the chance to make these. They have just come out of the oven, and I've just eaten one. They're ok. Not amazing, not meh, but totally eatable and a bit moreish, but not amazing. Trouble is, I don't know what other cornbread tastes like, so have nothing to compare it with. Am wondering whether I went wrong somewhere. Being english, and unused to cups as measurements, I used the conversion chart on this site and weighed out all the bulk dry ingredients. There seemed like a LOT of flour! Secondly, I used a mix of wholeweat, gluten free and rye flour. Same as I used for the pancakes. When I added the wet to the dry ingredients, the mix was very dry, with lots of unmixed flour at the bottom of the bowl. I added tablespoon of water, rinsing out the buttermilk pot with it. I used frozen corn. Here may be another mistake. I used it frozen! I thought it was probably a bad idea, but didn't have time/patience/wherewithall to defrost it. Was worried about ending up with hot sweetcorn! Used my newly bought silicon cases with muffin tray, and had to squish the mix down into each one, because it was so stiff. After 15mins, they were still uncooked - wobbly when pressed. After 20mins they seemed cooked, but the knife I tested them with came out wet. So they had another 5 mins - in total 25mins. I turned the heat down for the last 5mins, to about 175C. (I'd been cooking them at 200C, electric). Taste: mild. I used two thirds of the sugar, as I prefer less sweet things, and actually substituted xylitol, as I'm trying to wean our house off processed white sugar! Texture: cakey, crumbly. A bit 'sticking on roof of mouth'. Argh! So many places where I probably went wrong! Disappointed. But not beaten! Will probably try again at some point, maybe without the rye flour. Maybe that was what sucked up all the moisture? After the resounding success of the blueberry wholewheat pancakes, and ever-searching for decent, wholesome breakfast ideas for my partner, I jumped at the chance to make these. They have just come out of the oven, and I’ve just eaten one. They’re ok. Not amazing, not meh, but totally eatable and a bit moreish, but not amazing. Trouble is, I don’t know what other cornbread tastes like, so have nothing to compare it with.
Am wondering whether I went wrong somewhere. Being english, and unused to cups as measurements, I used the conversion chart on this site and weighed out all the bulk dry ingredients. There seemed like a LOT of flour!

Secondly, I used a mix of wholeweat, gluten free and rye flour. Same as I used for the pancakes.

When I added the wet to the dry ingredients, the mix was very dry, with lots of unmixed flour at the bottom of the bowl. I added tablespoon of water, rinsing out the buttermilk pot with it.

I used frozen corn. Here may be another mistake. I used it frozen! I thought it was probably a bad idea, but didn’t have time/patience/wherewithall to defrost it. Was worried about ending up with hot sweetcorn!

Used my newly bought silicon cases with muffin tray, and had to squish the mix down into each one, because it was so stiff.

After 15mins, they were still uncooked – wobbly when pressed.
After 20mins they seemed cooked, but the knife I tested them with came out wet. So they had another 5 mins – in total 25mins. I turned the heat down for the last 5mins, to about 175C. (I’d been cooking them at 200C, electric).

Taste: mild. I used two thirds of the sugar, as I prefer less sweet things, and actually substituted xylitol, as I’m trying to wean our house off processed white sugar!

Texture: cakey, crumbly. A bit ’sticking on roof of mouth’.

Argh! So many places where I probably went wrong! Disappointed. But not beaten! Will probably try again at some point, maybe without the rye flour. Maybe that was what sucked up all the moisture?

]]> By: alison http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1178607 alison Mon, 21 Nov 2011 02:26:28 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1178607 I made these today, with whole wheat flour and almond milk (and about half the recommended sugar to make up for my sweeter-than-average non-dairy milk). Verdict? Delicious! Perfectly sweet and crunchy (stone-ground cornmeal definitely makes for a noticeable final texture). I will add a little more moisture next time just to help the muffins hold together better once they're fully baked... seems to be a nuanced challenge when I substitute whole wheat flour for all-purpose white. Their slightly sweet flavour and sweet corn kernels were a great accompaniment to a warm bowl of winter vegetable soup. Deb, you're becoming my go-to food blogger for "I crave X, where can I find a recipe?" moments. Thanks for always having exactly what I need! I made these today, with whole wheat flour and almond milk (and about half the recommended sugar to make up for my sweeter-than-average non-dairy milk). Verdict? Delicious! Perfectly sweet and crunchy (stone-ground cornmeal definitely makes for a noticeable final texture).

I will add a little more moisture next time just to help the muffins hold together better once they’re fully baked… seems to be a nuanced challenge when I substitute whole wheat flour for all-purpose white.

Their slightly sweet flavour and sweet corn kernels were a great accompaniment to a warm bowl of winter vegetable soup.

Deb, you’re becoming my go-to food blogger for “I crave X, where can I find a recipe?” moments. Thanks for always having exactly what I need!

]]> By: Catherine H http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1161376 Catherine H Fri, 18 Nov 2011 03:11:58 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1161376 Is there any way to make these pareve/vegan or should I just wait for a day where I'm not making meat too? They look so good! I was thinking just soy milk and margarine? Deb, I'd really appreciate the guidance! Is there any way to make these pareve/vegan or should I just wait for a day where I’m not making meat too? They look so good! I was thinking just soy milk and margarine? Deb, I’d really appreciate the guidance!

]]> By: Kathy W. http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1130981 Kathy W. Sat, 12 Nov 2011 23:09:52 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1130981 I've made these several times and they always come out perfectly. I do use fresh corn kernels as specified but also add about 1 cup of shredded cheddar cheese, 2 small minced serrano chiles (they are not that hot when cooked), about 6 minced green onions. Try it this way. (If you're chicken, try it with only 1 serrano.) I’ve made these several times and they always come out perfectly. I do use fresh corn kernels as specified but also add about 1 cup of shredded cheddar cheese, 2 small minced serrano chiles (they are not that hot when cooked), about 6 minced green onions. Try it this way. (If you’re chicken, try it with only 1 serrano.)

]]> By: Crystal http://smittenkitchen.com/2007/05/always-the-corniest/#comment-1051960 Crystal Tue, 01 Nov 2011 20:26:40 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-1051960 Made these last night to accompany Alton Brown's gumbo. DELICIOUS!! Soooo, hit the spot. I was out of corn, so omitted it, but these still turned out divine. This is the one for me. The sweetness offset the spicy gumbo perfectly. Only wish I would've doubled the recipe!! Thanks so much! Made these last night to accompany Alton Brown’s gumbo. DELICIOUS!! Soooo, hit the spot. I was out of corn, so omitted it, but these still turned out divine. This is the one for me. The sweetness offset the spicy gumbo perfectly. Only wish I would’ve doubled the recipe!! Thanks so much!

]]> By: eileen http://smittenkitchen.com/2007/05/always-the-corniest/#comment-988026 eileen Tue, 11 Oct 2011 01:18:22 +0000 http://smittenkitchen.com/2007/05/always-the-corniest#comment-988026 I made these tonight to go with a big pot of chili. A delicious way to welcome fall! The muffins are moist & flavorful - the perfect accompaniment to any meal but also a great snack on their own. This recipe definitely goes into the keeper file. Thank you. I made these tonight to go with a big pot of chili. A delicious way to welcome fall! The muffins are moist & flavorful – the perfect accompaniment to any meal but also a great snack on their own. This recipe definitely goes into the keeper file. Thank you.

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