Monday, February 13, 2006

Corn Muffins: Recipe

Nothing says "Celebrate good times!" like a big plate of fresh, steaming-hot corn muffins. And if those corn muffins are all in the shape of little ears of corn, it just says, "Why hold back, my little child of the corn? Cut loose and party!"

On Saturday, Jeff and I went shopping at Ranch 99, our favorite Asian supermarket here in Atlanta on Buford Highway. I found a little cast-iron pan that made corn muffins in the shapes of ears of corn for $7.

It seemed a good deal to me, but Jeff said it seemed kind of expensive. I waffled a bit, but finally decided to spring for it. Boy, was I glad I did. Not only did subsequent research on the Internet prove that $7 was a great price for one of those pans, but subsequent cooking proved that corn muffins in the shape of little ears of corn produce way more than $7 worth of awesome fun.

This recipe exactly fills one tray of seven ears of corn. If you're too cheap to spend the seven bucks, you can make the recipe in regular, standard muffin tins (but that will also be your type of fun: "regular, standard").

If you're going to eat the muffins right away, use butter. If you're going to reheat them for later or freeze them, use corn oil. They'll keep better.

Good Time Corn Muffins

1 Tbsp butter or corn oil
1/2 cup good organic corn meal
1/2 cup all-purpose flour
1/4 tsp salt
1 tsp baking powder
1 egg
2 Tbsp melted butter or corn oil
1 Tbsp honey
1/2 cup milk
OPTIONAL ADD-INS: 1/4 cup grated cheese, 2 Tbsp diced green chilies, 2 Tbsp diced chipotles, 1/2 cup fresh or frozen corn kernels

1. Preheat the oven to 375.

2. Butter or oil the pan with the tablespoon of butter or oil.

3. Mix together the corn meal, flour, salt and baking powder in a large bowl.

4. Mix together the egg, cooled melted butter, honey and milk.

5. Quickly stir the wet ingredients into the dry.

6. Stir in your optional add-ins. Another a great way to do this is have a small bowl set to the side. Scoop a little batter into it and throw in a few of the add-ins to taste, then ladle it into the muffin pan. You can make seven different-flavored muffins this way.

7. Once the batter is in the pan, tap the pan on the counter to settle the batter and let it rest for a moment or two so the batter can take on the shape of the beautiful ear of corn.

8. Bake for 20 to 25 minutes or until the muffins have risen and are lightly brown on top.

9. Turn the muffins out and serve hot.

Celebrate, good times, come on!


Anonymous Anonymous said...

Just found your blog! You have great tips for cooking. Also, very funny :)

3:55 PM  
Blogger FilmStocker said...

Thanks for stopping by...


9:05 AM  

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