This is the first Dorie Greenspan recipe I have tried. For those you who maybe do not follow internet baking sites as much as I do, Dorie Greenspan is kind of an internet baking rock star. There are several internet baking groups out there devoted to baking through her cookbooks, just like I did with The Bread Baker’s Apprentice.
I made corn muffins for the Bread Baker’s Apprentice Challenge, but I think I like these better. The Peter Reinhart recipe uses bacon, so I had to omit that part, which might be why I preferred the Dorie Greenspan recipe.
This recipe was kind of perfectly balanced between sweet and not-so-sweet, so the muffins are perfect to eat as part of a meal, as a breakfast, as a dessert, or as a snack. We had these with the Black Bean Enchiladas with Easy Mole Sauce, and then ate them at all times of the day after that. There was a lot of love for these muffins at our house.
Dorie Greenspan’s Corniest Corn Muffins
Adapted from Smitten Kitchen, who got it 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
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn or other vegetable oil
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)
Preheat the oven to 400 degrees F. 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, but make sure there are no dry streaks. 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.