Me and corn muffins, we have a very good history. As a child, I remember getting these muffins as Sunday treats! There’s just something about corn muffins that makes me think of a warm sunny day running my hands along tall stalks of corn in a field.
When I was still in school, not too long ago actually, I would occasionally drag my friends to Kenny Roger’s Roasters across the street so I could have some of their yummy corn muffins. Sometimes I would even take home a box of six to enjoy with the family. However, since I learned how to bake, I’ve mostly stopped buying things I know I can make on my own.
When I started having this craving for corn muffins, I had to
pester ask one of my cousins to buy me some cornmeal from one of the better supermarkets in the metro- which happens to be way nearer his house than mine. And of course, after I made these, I gave him some. 😀
If you live in the Philippines- also known as a place where one has to search high and low for special baking ingredients- yellow cornmeal under the Alber’s brand can be found in the Landmark Supermarket, Trinoma Mall. It came in a mighty big box, and because I didn’t want it to go to waste languishing in the pantry, I searched for other recipes. Cornmeal can also be used for cornbread and breading, and I can’t wait to try them soon!
I really like what the honey does for the muffins. It adds that nice kick to the sweetness of the corn. I didn’t have any fresh corn at the time so I had to settle for the store-bought canned ones. My Mum doesn’t like the added chewiness of the whole corn kernels as she munches on the muffins, so if you’re like her, you can use cream style corn for a softer bite. Either way, remember to drain them well.
I actually made two batches because I was upset at how the first batch turned out. I filled the muffin liners two-thirds full, like usual, but I guess it’s different when you’re using cornmeal. The batter doesn’t rise much. Well, that and the fact that there’s only half a teaspoon of baking powder in this recipe. So remember to fill your muffin liners to the brim for a fuller muffin. And I just feel like I might have overworked the batter a little bit. These just don’t have the cracked uneven tops I like in muffins. Such a perfectionist, I know. It’s a sickness.
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup milk
- shredded corn from 2 cobs (you can also use a 425-gram can of whole kernel or cream style corn)
- 1. Preheat oven at 356°F (180°C). Carefully shred the corn kernels from the cobs using a sharp knife. If using canned corn, drain the liquid on a strainer.
- 2. In a bowl, mix together butter, sugar, honey and eggs using a wire whisk, until smooth.
- 3. Add the flour, cornmeal and baking powder and whisk together, pouring in the milk slowly as you mix.
- 4. Stop mixing before the batter is fully incorporated. Fold in the dry corn kernels.*
- 5. Fill your muffin liners all the way to the brim with the batter. Bake for about 25 minutes, or until a toothpick or tester inserted into the center of the muffins come out clean.
- * If you want your muffins to look like proper muffins, with the gorgeous, gravelly tops, you should avoid over-mixing your batter. The batter is ready when all the ingredients are mixed together, but is still lumpy and not smooth.
I’m going to chalk it up to experience this time, but let’s just say I’m going to opt for fully-filled (and then some) muffin goodness next time.