I know that cornbread seems to lend itself so well to fall and winter dishes with all of our soup, stew, and chili consumption but when I had two ears of corn staring me in the face I knew what I had to do. I had to make muffins and I had to use that fresh corn. I didn’t make these to accompany a meal, although they would be a fabulous side dish. I just wanted to have them in the freezer for a snack (mostly for Jack) – they freeze beautifully.
Growing up I liked raspberry or strawberry jam with my corn muffins and although these are very savory with the scallions, the sweet touch of jam is a great compliment to them.
Corn and Scallion Muffins
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 6 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons corn oil (I used olive oil since it was handy)
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels fresh, frozen, or canned (drained and patted dry)
- 3 scallions, green and white parts, thinly sliced
Directions:
1. Preheat the oven to 400° F and butter or spray a regular-size muffin pan or line with paper muffin cups. Place the muffin pan on a baking sheet and set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg, and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend (the batter should be lumpy). Stir in the corn kernels and the scallions. Divide the batter evenly among the muffin cups.
4. Bake for 15 to 18 minutes or until the tops are golden and a tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from its mold.
Adapted from: smitten kitchen
