Tuesday, March 8, 2011
Corniest Corn Muffins
This week’s Tuesdays with Dorie recipe selected by Jill of My Next Life. She chose the Corniest Corn Muffins. These muffins contain cornmeal and corn kernels, which gives them a nice corn flavor. You can get the complete recipe on Jill’s blog. This is a good basic recipe, which lends itself to many variations. If you’d like to see how the other Tuesdays with Dorie bakers did with this week’s recipe, visit the Tuesdays with Dorie blog.
I really like corn, but my husband does not so I was looking forward to making these. He’s ok with cornbread, but doesn’t like corn kernels. I got to buy a big bag of frozen corn to use some in this recipe and I’m excited that I get to eat the leftovers! I’ve made different corn muffins and cornbread at home and it’s never as good as what I get when I’m eating out.
These came together so fast, I couldn’t believe it! I halved the recipe and still got 7 muffins (which I shared with some of my friends at work). I was worried about them remaining fresh, but mine still seemed pretty good the second day. These are pretty good corn muffins, but as luck would have it, we went out to dinner that night at a restaurant that had really great cornbread. These muffins are pretty good, but not as good as that cornbread (which I’m sure has way more sugar and butter)! The cornmeal that I use is really coarse, so it adds a great crunch. I liked these quite a bit and they’d be the perfect pair to chili!
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 4