GeckoFood's Journal: [food] Cornmeal Muffins

It has been a while since I have posted a bread recipe of any sort here. The last two or three I posted on Multiply as an experiment. I think I will just stick to posting these here.

Yesterday I agreed to make dinner for the family and I ended up making a couple of things I have never before made. One was some of the best Chicken Corn Chowder I have ever had - my wife told me that I need to make that a lot more often (I'll post the recipe if it is asked of me, though I can't provide a picture this time). The other thing I made to go with it was a new cornmeal muffin recipe that ended up working exceptionally well. The inclusion of whole corn kernels made the whole thing work.

This recipe came from "Recipes from the Old Mill" by Sarah Myers and Mary Beth Lind.

Cornmeal Muffins

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 large egg, beaten
• 2 tablespoons honey
• 3 tablespoons oil
• 1 cup milk
• 3/4 cup whole corn kernels, either fresh or frozen thawed

Sift together the dry ingredients. Add the egg, honey, oil and milk all at once and stir just until blended. Stir in the corn kernels. Spoon into greased muffin tins, 2/3 full. Bake at 400 degrees F for 20 minutes.

NOTES:

• Yes, this really is a simple recipe.
• The addition of the whole corn kernels is completely optional, though they add a lot. Personally, I think the recipe could use MORE of them - say, 1 to 1 1/4 cup.
• These are a hair on the dry side.
• I used stone-ground yellow cornmeal. I don't know how (or if) something more finely ground, or white cornmeal, will adversely affect the outcome.
• Makes 12.
• As a helpful tip, if you use the same tablespoon measure to measure the oil and the honey, measure the oil first. The oil actually keeps the honey from sticking to the spoon. ;-)

Colonel Kernal

[Shadow Wrought]

I really like corn; on the cob, frozen and nuked, creamed, what have you. I also really like cornread and corn muffins. But I cannot stand having the kernals in the muffin. It's just, well, wrong to my sense of order I guess. My wife, however, will love them. Another thought as you tweak this along is that fresh chopped peppers add a real SW flair to cornbreads, even if they are only mild ones.