ADAPTED FROM ONCE UPON A CHEF'S CORNBREAD MUFFINS
YIELD: 6 jumbo muffins or 12 regular-sized muffins
INGREDIENTS
· 160 grams Ground Up All-Purpose or Pastry Flour
· 104 grams Ground Up Cornmeal
· 75 g sugar
· 1 tablespoon baking powder
· 1 teaspoon salt
· 2 large eggs
· 2 tablespoons honey
· 180 ml milk (preferably whole but low-fat works too)
· 115 grams unsalted butter, melted and cooled + 1 Tbsp softened but not melted
· ¼ to ½ tsp hot pepper flakes
· Uncooked kernels cut from one ear of freshly shucked sweet corn
· Optional: Demerara Sugar (granulated sugar works too) and Flaky Salt (or any salt) for topping
INSTRUCTIONS
1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray.2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, the hot pepper flakes, about half of the corn kernels and then the milk. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full (150g each if you’re doing jumbos). Top each muffin with a little dab of softened butter, a few raw corn kernels, a sprinkling of Demerara Sugar and some flaky salt.
4. Bake for 20-30 minutes (time will vary depending on which size muffin you make) or until the tops are set and golden. (Note that the muffins will not dome, and the centers, with the corn and the butter, will be lighter and softer than the edges). Cool the muffins for a few minutes in the pan, then serve warm. Freeze any leftovers in a Ziploc bag or air-tight container.
Note: You can make an almost as delicious version of these with frozen corn, or you can omit the corn kernels all together.
