I posted their recipe two years ago and they are still my favorite way to eat cornbread. I tweaked the recipe a bit this time and thought I would post it again, in case you missed it the first time.
These Corn Muffins are sweet, crunchy, and moist. The perfect blend.
Sweet Corn Muffins
Ingredients:
1 stick 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 food processor to make a meal-like texture)
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, measure the milk and then add the 1 C. of canned corn. 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.
