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.
Ingredients
- 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
Instructions
- 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.
Notes
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. Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!
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