“Wait till you see what Mami made,” I heard my husband tell the Little One. He’d seen the corn muffins cooling off on the kitchen table.
Corn is in season now. I like to buy it still in the husk to steam, cut off from the cob, and mix up a colorful corn salad. Or get fancy with a soufflé. When it’s not just eaten on the cob, with butter. But lately I’ve been using up my fresh corn in these tender, kernel-studded cornbread muffins. My family likes to eat them at breakfast.
Enough for 12 conventional-sized muffins or 6 large ones.
1 cup flour
3/4 cup yellow corn meal
2 Tblsp. sugar
1 1/2 tsp. baking powder
1 tsp. salt
A few grinds of black pepper, or a pinch of cayenne
2/3 cup buttermilk
3 Tblsp. oil
2/3 cup cooked corn kernels cut off the cob – about 1 ear of corn. You may, of course use canned corn (but it’s never as good).
Preheat the oven to 450° F., 250° C.
1. Grease your muffin till very well.
2. Take a large bowl and in it, blend the flour, cornmeal, sugar, baking powder, salt, and pepper.
3. In a smaller bowl, blend buttermilk, oil, and egg.
4. Make a well in the center of the flour mixture and pour the liquid mix into it, stirring gently till everything is just blended. Don’t overstir; that will make a tough muffin. That’s a thing we all wish to avoid.
5. Mix the corn kernels in, gently.
6. Fill the muffin cups. Bake for 20-25 minutes, or until the muffins are uniformly golden brown.
7. All the muffins to cool 5 minutes, then lift them out of the cups – run a knife between the muffin and the cup to loosen it up if you have to – and set them on a rack to cool.
Very good to eat when warm, with a little butter or some cheese on the side.
My old, favorite cornbread recipe is one I’ve baked dozens of times – and it’s here on the blog, but there’s a glitch with the link. To find the recipe, do a search for “cornbread” and it’ll appear together with a post titled “Mama’s Little Babies Love Za’atar on Bread.”