We have been getting some incredible local corn around here lately. While it is pretty spectacular eaten off the cob with butter, I was looking to branch out a little. Ruth Reichl recently posted this recipe for muffins that incorporate fresh corn, and I got inspired. Her recipe is pretty similar to my favorite corn bread recipe, with the addition of fresh corn kernels cut from the cob.
I tweaked the recipe a bit and doubled it to make a dozen muffins in
preparation for a brunch we were hosting. The recipe is simple enough to
throw together before you're fully awake, and the results were great: not too sweet and tasting like late summer.
Served with butter, honey, bacon, and fruit, I can't think of a better breakfast. I definitely need to make these again before corn goes out of season.
Fresh corn muffins, adapted from Ruth Reichl
If you want to make this as cornbread instead of muffins, bake in a greased 8x8 pan for 30-40 minutes. These muffins are amazing served warm from the oven, but they are almost as good the next day if you split them in half and toast them.
Corn kernels cut from two ears of fresh corn
1 cup cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
7 tablespoons butter, melted
Preheat the oven to 350 and grease a 12-cup muffin tin. Whisk together the dry ingredients. Mix together the buttermilk and egg, then gradually stir in the melted butter. Add the wet ingredients to the dry, then fold in the corn kernels. Divide batter among muffin wells and bake until browned on top and a toothpick comes out dry, 16-20 minutes.