I made these corn muffins last night to go with some chili I made for dinner and I must say they turned out delicious! They are sweet, so I guess they're in the "Northern" style of cornbread, and they are very moist, too. I have had too many pieces of dry cornbread in my lifetime. I'll post the recipe when I have the chance to write it all out... maybe tomorrow. It's my variation on a recipe from one of my cookbooks. I added canned corn that I pulsed in my Cuisinart and I replaced part of the whole milk with the canned corn mixture. I can't say they're low-fat, however, because of the 10 T. of butter! YUMMY!
I enjoyed visiting Heather Bailey's site this AM (I am SOOO loving Bloglines---it took me a while to find this indispensable blog tool) for the pictures of two new magazines coming out with articles on making aprons and also Heather's cute headband (still haven't made one yet but I plan to real soon). Check out the pictures...
And last but not least, everyday I seem to find another interesting blog with either good knitting/crafting/sewing/cooking information, nice writing with insightful ideas, or I just plain ol' like the feel of visiting their site. It's fun to "meet" so many people out there in the world. Today, I read this one, Kirsten Can. I found it from a link off another new favorite, Vintage Chica.
Added Later!! I've added the Corn Muffin Recipe...
Corn Muffins (adapted from The Golden Pear Cookbook)
1 1/4 sticks of butter, softened
1/3 C. honey
1/2 C. sugar
3 large eggs
3 C. all-purpose flour
1 1/2 C. coarse, or stone-ground cornmeal (I use Bob's Red Mill)
2 T. & 2 tsp. baking powder
1 tsp. salt
1 C. drained and chopped canned sweet corn (I pulse it in the Cuisinart)
3/4 C. milk (whole milk is best)
Method: Preheat oven to 375 degrees. Spray a 12-Cup muffin pan or line with cups.
Using an electric mixer on medium speed, mix the butter, honey, and sugar for 5-6 minutes until light and fluffy. Scrape down sides of bowl.
Gently mix eggs in a separate bowl with a fork. Pour them into the butter mixture and mix on low speed until incorporated. Stop the mixer occassionally to scrape down the sides with a rubber spatula.
In separate bowl, combine the flour, cornmeal, baking powder, and salt and stir them just to blend.
In measuring cup, add the chopped canned corn and the milk and stir to combine.
Add one-third of the flour mixture to the butter mixture and mix on low speed until incorporated. Add 3/4 of the corn/milk mixture and mix. Increase speed to medium and mix batter for 30 seconds. Add one-third more of the flour mixture and combine. Add the remaining corn/milk mixture and mix until incorporated. Lastly, add the remaining flour mixture and mix on low speed until it is completely combined.
Using spoons or a disher, fill muffin tins very full---even a little over the rim. Bake for 15 minutes and then rotate them and bake for another 10 minutes longer until a little golden and slightly cracked on top. Cool muffins on rack for 5 - 10 minutes.
Makes 12 large muffins.