Necessity is indeed the mother of invention. Sometimes it is also the mother of what I’m baking next!
I just recently made the decision that I didn’t actually need to do my own shopping now that there are things like Shipt and Instacart in the world. While I have a difficult time letting go of the control to select my own produce, some days, I will just get more done if someone else does the grocery shopping.
They don’t always get things right, though. I was making pulled pork sandwiches for dinner that day, so I asked for three ears of corn. What I got was three packages of corn with four cobs in each! That’s a lot of corn for two adults and a toddler.
I’m not one to look a gift horse in the mouth (especially when money is a bit tight…see also, toddler), so I took to Pinterest to find a corn muffin recipe to try. (I also made the rest into corn chowder. I promise none of that corn went to waste!) I came upon this recipe from Miss Homemade that looked pretty promising.
If you want to use frozen or canned corn for this, you certainly can, but the fresh corn flavor can’t be beat! Of course, using fresh corn means you have to get it off of the cob first. I’ve seen photos of people using a bundt pan to prop up the cob in the middle and catch the kernels in the pan around it, but I don’t want to have to clean the bundt pan afterwards, so I cut a bit off the top to create a flat surface and prop it on a plate (that I can put into the dishwasher…) Two cobs of corn should get you a bit more than the cup of kernels that you need. Eight cobs got me five full cups.
If you want to be especially frugal, you can keep the corn cobs and use them to add great flavor to vegetable stock. Since I was also making corn chowder, I totally did that to enhance the corn flavor. I also froze two cobs with my vegetable stock scrap stash, but I’m getting extremely off topic. We can talk about homemade stock some other time. Let’s reset, shall we?
The recipe is extremely easy: mix all the dry together, mix all the wet together, and add the wet to the dry. Then fold in the fresh corn!
Divide the batter evenly between the 12 muffin compartments:
Bake for 15-18 minutes, and soon you will have delicious warm corn muffins. Get the honey and butter ready!!
I hope it doesn’t disappoint you to know that we did not eat the corn muffins with the corn chowder. As much as I love corn, you absolutely can over-do it! Don’t believe me? Try to use three packages of corn between two people and a toddler. Because we were feeling a bit of corn overload, I took most of the batch to work with me, and they disappeared before lunch! So while I don’t recommend this much corn in a short period, I would absolutely recommend buying an extra couple of cobs when it goes on sale! The addition of fresh corn really elevates a basic corn muffin.
BBQ season, here we come!
Fresh Corn Muffin
These corn muffins are enhanced by fresh summer corn kernels! Perfect to serve with soup or for breakfast on-the-go!
Ingredients
- 1 cup All-Purpose Flour
- 1 cup Yellow Cornmeal
- 6 Tbsp Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Buttermilk
- 3 Tbsp Unsalted butter, melted
- 3 Tbsp Vegetable Oil
- 1 Lg Egg + 1 Lg Egg Yolk
- 1 cup Corn Kernels
Directions
- Step 1 Preheat oven to 400F. Spray muffin tin with cooking spray
- Step 2 In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together buttermilk, butter, oil, egg, and egg yolk together
- Step 3 Pour liquid mixture into the dry mixture and gently stir to blend until dry ingredients are moistened. Do not over-mix! Batter should still be a bit lumpy. Fold in fresh kernels. Pour or scoop evenly into muffin tins
- Step 4 Bake for 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool in tin for five minute, then remove to a wire rack
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