Baking With Dorie: Corniest Corn Muffins

Name: Baking With Dorie: Corniest Corn Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 3 teaspoons baking powder; 0 teaspoons baking soda; 237 milliliters buttermilk; 237 milliliters corn kernels (add up to 1/3 cup more if youd like), fresh, frozen or canned (in which case they should be drained and patted dry); 3 Tbsps corn oil; 237 milliliters cornmeal; 1 large egg; 1 large egg yolk; 237 milliliters all-purpose flour; 1 teaspoons salt; 6 Tbsps sugar; 43 grams tablespoons unsalted butter, melted and cooled

Baking With Dorie: Corniest Corn Muffins is a vegetarian side dish. One serving contains 202 calories, 4g of protein, and 9g of fat. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of salt, cornmeal, buttermilk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Getting ready: Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.

Ingredients you will need

Butter

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk.

Ingredients you will need

Baking Soda

Buttermilk

Cornmeal

Butter

Nutmeg

All Purpose Flour

Sugar

Salt

Egg Yolk

Egg

Cooking Oil

Equipment you will use

Measuring Cup

Whisk

Bowl

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 and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.

Ingredients you will need

Corn Kernels

Equipment you will use

Spatula

Whisk

Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

Equipment you will use

Oven

Knife

Frying Pan

Serving: The muffins are great warm or at room temperature and particularly great split, toasted and slathered with butter or jam or both (if they’re not in breadbasket at dinner, that is).

Ingredients you will need

Butter

Jam

Storing: Like all muffins, these are best eaten the day they are made. If you want to keep them, it’s best to wrap them airtight and pop them into the freezer, where they’ll keep for about a month; re-warm in a 300°F oven, if you’d like, or split them and toast them—do that and they’ll be that much more delicious with butter.

Ingredients you will need

Butter

Toast

Wrap

Pop

Equipment you will use

Oven

Equipment

Ingredients

Servings:

3teaspoons

baking powder 0teaspoons

baking soda 237milliliters

buttermilk 237milliliters

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)3Tbsps

corn oil 237milliliters

cornmeal 1large

egg 1large

egg yolk 237milliliters

all-purpose flour 1teaspoons

salt 6Tbsps

sugar 43grams

tablespoons unsalted butter, melted and cooled

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.