From the kitchen of One Perfect Bite...Time was, my friends, when corn bread was a simple thing. There was a Southern corn bread and a less sweet Northern, or "Yankee", version. Somewhere along the way, folks started playing with this simple staple. To improve its appearance, the batter was moved to muffin cups and its humble ingredients were enhanced with more glamorous bits and bobs from the pantry or fridge. I'd like to blame food editors for the adulteration, but I can't bring myself to do that. Can you imagine the effort involved in trying to show old foods, the ones that everyone knows, in a new light? I'll wager it's exhausting when you get to the 103rd version of chocolate chip cookies and still have to find a new take on Thanksgiving turkey in the middle of a summer heatwave. So, I'll give them a pass on the proliferation of theme and variation recipes that appear in food magazines month after month, especially those for corn bread. Having said that, I'm going to take a stand here. I love the original Yankee corn bread and entertain other versions only because the Silver Fox likes things sweeter than I do. We've been having a lot of soup lately, and in order to avoid making yeast bread or rolls, I've made corn bread or corn muffins to accompany it. The Silver Fox really enjoys the taste of the double corn muffins I'm sharing with you tonight. I enjoy them because they are fast and simple to make. Does that make them a win win? I'll let you be the judge. At any rate, if you are looking for a new version of corn muffins to serve for breakfast or with your winter soups or stews you might want to give these a try. Here is how they are made.
Buttermilk Corn Muffins with Honey Butter...from the kitchen of One Perfect Bite courtesy of Taste of Home Best Holiday Recipes
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg yolk
1-1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn
1/2 cup butter, softened
2 to 3 tablespoons honey
1) Preheat oven to 400 degrees F. Grease 12 muffin cups or spray with nonstick spray.
2) Combine flour cornmeal, sugar, baking powder, salt and baking soda, in a large bowl.
3) Combine egg, egg yolk, buttermilk and oil in another bowl.
4) Stir wet ingredients into dry ingredients just until moistened. Fold in corn.
5) Fill muffin cups three-fourths full. Bake for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
6) To make honey butter: Beat butter and honey together in a small bowl until blended. Serve with muffins. Yield: 1 dozen (1/2 cup butter).
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