From the kitchen of One Perfect Bite...These muffins would be a wonderful addition to any summer barbecue. I've altered Dorie Greenspan's famous Corniest Corn Muffins recipe slightly, but only to make the muffins a bit more savory and able to stand up to vinegar or smoky tomato based barbecue sauces. The muffins are quite easy to prepare and they come together quickly without any special equipment, save for a bowl and spoon. Mexicorn is available in cans and you may be able to find it in the freezer case of large grocery chains. Because it is so easy to prepare, I usually make my own, and I'll be sharing that recipe with you later this week. If you have not yet tried Dorie's original recipe, I do you'll remedy that by substituting a cup of corn for the Mexicorn in the recipe below. Whichever way you go, I know you'll love these muffins. Here is how they are made.
Mexicorn Corn Muffins...from the kitchen of One Perfect Bite inspired by Dorie Greenspan
1 cup all-purpose flour
1 cup cornmeal
6 tablespoons 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
1 large egg
1 large egg yolk
1 cup Mexicorn, fresh, frozen or canned (drained and patted dry if necessary)
1) Place rack in center of oven. Preheat oven to 400 degrees F. Spray 15 (2-1/2-inch) muffin cups or line molds with paper cupcake liners.
2) Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3) Whisk buttermilk, melted butter, corn oil, whole egg and egg yolk together in another bowl.
4) Pour liquid ingredients over dry ingredients and, using a rubber spatula or spoon, quickly stir just to blend. Batter will be lumpy. Stir in Mexicorn. Divide batter evenly in muffin cups.
5) Bake 15 to 18 minutes, or until tops are golden and knife inserted into center of muffins comes out clean. Carefully remove muffins from pan and cool on a wire rack. Yield: 15 muffins.
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