The 50 Mile Diet

Tempting Corn Muffins

Corn is one of the foods that I heartily love in the summer and rarely think about any other time of the year. Usually by the end of the summer, I am corned-out. Done. Not another ear can be eaten. It’s fine with me that it’s not in season locally by the time the stands stop selling it. And I would never buy those husked corns under plastic imported from the west coast throughout the rest of the year.

This is the second day of fall and my bags of frozen local awesome corn kernels are really tempting. So it’s time for corn muffins! This is a slightly altered recipe from Cook’s Illustrated Baking Illustrated cookbook, which has my favorite recipes ever.

Tempting Corn Muffins

1/2 cup melted butter, slightly cooled
2 eggs
3/4 cup sour cream
3/4 cup sugar
1 tsp baking soda
1 1/2 tsp baking powder
1/2 cup milk
2 cups flour
1 cup corn meal (I use medium coarse)
1 cup corn kernels

Hand whisk the eggs about 20 seconds. Add the sugar and whisk another 30 seconds. Add the melted butter slowly, mixing between additions. Add half the sour cream and half the milk and stir until blended. Mix in the rest of the milk and sour cream. In a separate bowl, whisk together the dry ingredients. Add them to the wet ingredients, really just to blend together. Don’t overmix. Fold in the corn.

Bake in muffin tins for 18 minutes at 400 degrees, until golden on top.

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