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For some reason, Southern-style country cooking sounds more appealing in the summer.
Maybe it’s the fresh produce, the leafy greens and ripe tomatoes, the pert asparagus, the plump yellow onions and the farm fresh corn perfect for fresh corn muffins.
Even though I’m no stranger to simple cornbread and cornbread with caramelized onions, I can’t remember the last time I made corn muffins with real corn, fat yellow kernels that promise summer just around the corner.
But I can’t pretend that the idea for baking corn muffins came to me naturally.
When I was browsing the internet the other day I stumbled upon a link to the National Corn Grower’s Association (doesn’t everyone spend their days Googling food items and ingredients? Well, maybe you should).
The NGCA is devoted to create and increase opportunities for corn growers.
Who knew?
There are a lot of issues surrounding corn growers: a corn surplus, the health associations with high-fructose corn syrup and others.
Where my inner science nerd enjoyed reading about soy, corn and wheat prices and the US dollar, I’ll keep the mundane to myself and just tell you about the muffins I was inspired to make after my online travels.
These muffins are from what is strangely becoming one of my favorite cookbooks.
I was sent a review copy from the publisher months ago and it’s since produced my favorite almond crunch granola.
So far, I’ve liked everything I’ve made from the cookbook and love that the recipes are all from a family farm on Martha’s Vineyard.
- 2 cups whole milk
- 1 cup sugar
- ½ cup (1 stick) butter, melted
- 2 eggs
- 2 cups fresh corn
- 2 cups cornmeal
- 2 cup flour
- ⅛ cup baking powder
- 1 teaspoon salt
- Turbinado sugar, for muffin tops (optional)
- Preheat oven to 350 degrees F. Line 12 muffin cups with paper muffin liners or grease will with butter or oil spray.
- In a large bowl, combine milk, sugar, butter, eggs and corn. Whisk until combined. In another bowl, sift cornmeal, flour, baking powder and salt,
- Add dry ingredients to wet mixture into a larger bowl. Mix until just incorporated, being careful not to over mix.
- Scoop mixture into muffin cups into ¾ full. Sprinkle with sugar and bake 35-40 minutes until muffins are golden brown and spring back when lightly touched.
9 Comments
Meg
May 14, 2010 at 4:07 pmCan’t wait to try this recipe — I love corn muffins. These look/sound awesome!
lisa
May 10, 2010 at 4:38 pmDelicious! I love the texture and the pretty little specks of fresh corn in these muffins. Sounds like a great recipe from an equally great book!
grace
May 9, 2010 at 5:38 pmi love the fresh corn in these–it enhances the look, taste, and texture all by itself. lovely!
Nichole
May 6, 2010 at 9:55 pmI have a thing for southern! Love seeing this. Putting Jiffy Pop to shame. There’s a Corn Farmers assoc. running around too:)
mandy
May 6, 2010 at 9:37 pmI’ve never made these but they sound great (and look delicious)!
kat
May 6, 2010 at 5:19 pmWe just made corn muffins last week too, love them!
runnerforever
May 6, 2010 at 2:15 pmThese look so light and fluffy, yum!
Maria
May 6, 2010 at 9:42 amGreat post! the muffins look marvelous too!
Bethany
May 6, 2010 at 7:43 amCool post — I’ve always wondered about how corn growers are faring since all the health concerns about corn syrup have surfaced. Any cause that inspires you to bake corn muffins is one I can get behind 🙂