Tuesday, November 11, 2008

Corn bread muffins

My husband loves it when I make very simple dinners. That's great, but sometimes I really WANT to spend 6 hours in the kitchen preparing an elaborate feast. We compromise by having more traditional basics on the week days and more intricately-crafted dinners on weekends (when I'm not too exhausted from marathon training runs).
On election night I knew I would be glued to the TV for most of the night, so I threw a chicken in the oven, tossed together some coleslaw, and whipped up these beautiful cornbread muffins. So simple, and yet extremely satisfying. The recipe comes from Culinary Concoctions by Peabody, a favorite resource for all things baking-related.
My favorite thing about them is the real corn kernels peppered throughout, with their surprising burst of flavor and juiciness in every bite!

(adapted from Culinary Concoctions by Peabody)

1 cup all-purpose flour
1/2 cup yellow corn meal
1/3 cup granulated sugar
1 TBSP baking powder
1 cup fresh or frozen(thawed) corn
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup applesauce

Preaheat oven to 400F.
Line a 12-cup muffin tin with paper liners.
Combine the flour, cornmeal, sugar and baking powder in a large bowl.
In a small bowl, combine the egg, milk, oil, applesauce and corn. Beat well to blend.
Add the egg mixture to the flour mixture, stirring just enough to blend. Do not beat.
Fill the muffing tins, and bake 20-25 minutes, until golden brown.
Cool pan on a rack for a few minutes, then turn muffins out onto a rack and finish cooling.
Makes 12 muffins.


That Girl said...

I keep meaning to turn my cornbread into muffins, but I always forget

Peabody said...

Glad you liked them. The corn really does make them good.

KMAYS said...

I love cornbread with corn inside. It really does take it up a notch. Now you just need to add some jalapenos or green chiles!

Anonymous said...

Seriously, con bread muffins are one of the things I love SO much I cna't make...because I eat them ALL. These look great!

Crescent Dragonwagon said...

Hi, Cate! Related to your comments re simple vs. elaborate dinners --- a discussion I used to have not infrequently with my late husband (possibly because he did the dishes)... Also enjoyed your cornbread comments. Which brings me to how you popped up on my radar.

Being the author of The Cornbread Gospels (http://www.amazon.com/Cornbread-Gospels-Crescent-Dragonwagon/dp/0761119167), I am deeply interested in the subject... so much so that I have a Google Alert on the word "cornbread."

So, whenever someone blogs on that subject (or for that matter includes "cornbread" in, say, a posted elementary school lunch menu), up they pop in my inbox. This has led me to some interesting places: the son of a grist mill operator in Mississippi, stargazing under the New Mexico sky, and now muffining with you, when you're not marathoning. Thank you.

My publisher has been kind about sending out review copies of the book if I ask nicely and not too often. Sometimes, what someone has to say on the subject tells me they'd enjoy the book. I think you would. Would you like one? If you do, I'd be pleased to set it up. Just e me your snailmail address (I'm at crescentATdragonwagonDOTcom) and I'll have them get on it.

Happy golden crumbs to you, Cate (and also you, Peabody --- off to check your blog since Cate speaks so highly of it).


Rachael said...

I had a love of cornbread instilled in me by three years living in the heart of Texas, and these look delicious.