Fresh corn muffins from your own oven are a real treat. Photo © Anton Prado | Fotolia.
May 2010
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Corn Muffin Recipe
Warm From The Oven, With Chocolate Butter!
Introduction
What’s better than warm corn muffins? Warm corn muffins with chocolate butter!
The muffins are best served warm, so if you’re not serving them straight from the oven, given them a little warming in the microwave.
This recipe, courtesy of Tracy Wood Anderson of Woodhouse Chocolate (a NIBBLE Top Pick Of The Week), can also be made as cornbread in a baking pan. If you make cornbread, Tracy suggests pouring some cream over the batter before baking, then pouring melted butter over the top of the bread just after it’s baked.
For another treat, try this Chocolate Muffin Recipe.
Corn Muffin Recipe
Makes 16 muffins.
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 eggs
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1 cup all-purpose flour
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1 cup cornmeal
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1/2 teaspoon salt
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1 Tablespoon baking powder
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1 cup milk (2% or whole)
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2 ears white corn, shucked and kernels removed with a knife
(or substitute 1-1/2 cups frozen)
Preparation
- Preheat oven to 400°F. Cream together butter and sugar.
- Add the eggs one at a time and mix thoroughly.
- In a separate bowl, mix together the dry ingredients. Add this to the butter mixture alternately with the milk (about three additions of dry and two of milk). Mix until just combined. Stir in the corn.
- Fill GENEROUSLY buttered muffin tins about 2/3 full. Bake 20-25 minutes, until the tops are a nice golden brown and pop back up when poked gently with a finger.
Chocolate Butter Recipe
Ingredients
- 1 ounce quality dark chocolate,
chopped
- 4 ounces butter, softened
Preparation
- Mix the chocolate into the butter.
- Put in a pretty pot, or form into a log, wrap in plastic wrap and refrigerate.
- When firm, unwrap and slice into rounds. Serve with warm muffins.
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Photo courtesy Woodhouse Chocolate. |
Recipe courtesy Woodhouse Chocolate. Additional material
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