Corniest Corn Muffins with Honey Butter
This recipe came to me by way of my friends Jordan and Roxy, who brought these as the dinner rolls for our annual Fake Thanksgiving. Everyone ooh’d and aah’d and begged for the recipe, including myself, and Jordan was happy to oblige: he found the recipe for these corn muffins over at Smitten Kitchen, who in turn, borrowed the recipe from Dorie Greenspan’s Baking From My Home to Yours.
So, now that that’s settled…Corn muffins. These turned out to be the perfect cornbread, in my opinion. Just a little bit sweet (but not too sweet), and with the perfect crumb (that is, crumbly, but not dry). They were also pretty easy to make, and had me wondering why I ever needed a Jiffy mix. Even David, who doesn’t like cornbread was almost converted here. I don’t think he’ll be craving them anytime soon, but he ate some, which is an achievement in and of itself.
I upped the ante a little bit by mixing up some honey butter, which was super simple and totally worthwhile. If the corn muffins were good without the honey butter, they were heaven with it. So good!
Corniest Corn Muffins
From Dorie Greenspan’s 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 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons corn oil (I used olive oil, because that’s what I keep around)
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels – fresh, frozen or canned (in which case they should be drained and patted dry; I used frozen.)
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, and salt. 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. The batter will be lumpy, but don’t worry about it. The lumps will work themselves out as the muffins bake. Stir in the corn. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes (12 minutes for mini muffins), 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 the pan.
- 1/2 stick butter, at room temperature
- 2 tablespoons honey
Pour the honey over the butter and mash together with a spoon. Slather on warm cornbread muffins. Devour.
I used salted butter, because I like the salty sweet combination, but you certainly don’t have to.