Corn Muffins a la Kenny Rogers
Straight out of the oven, these corn muffins a la Kenny Rogers are just gorgeous — crusty outside, soft inside. Serve with fried chicken (traditional) or as a snack.
- 2 ears sweet yellow corn cooked
- ½ cup butter softened to room temperature
- ⅔ cup sugar
- ¼ cup honey
- 2 large eggs
- 1/2 teaspoon salt
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ½ teaspoon baking powder
- ½ cup milk
- Preheat the oven to 350F.
- Line a 12-hole muffin pan with paper liners.
- Shred the corn using a sharp knife. Don’t cut too close to the cob. You can scrape off what you can’t cut.
- Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.
- Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as you do.
- When the batter is smooth, add the shredded corn and fold in.
- Bake in a preheated 350F oven for 25 minutes.
- They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.
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Can white cornmeal be substituted for yellow cornmeal?I tried substituting. I baked a dozen corn muffins using white cornmeal. In terms of texture, there is not much difference. White cornmeal is made from white corn; yellow cornmeal is made from yellow corn. In terms of color, the difference is marked. In terms of nutrient, is there a difference? According to one site, the presence of beta carotene in yellow corn (that’s what makes it yellow) makes it more nutritious because the beta carotene is transformed into Vitamin A during digestion. But whether that nutritioinal edge is retained in cornmeal, my research yielded no definitive answer. This recipe was inspired by Foodgoat’s.
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