EAT CORN MUFFINS AT BREAKFAST: Savory Leek Pancake with Smoked Gouda
EAT CORN MUFFINS AT LUNCH: Vegetarian Chili (Lentil-Bulgur or Smoky Chipotle); Shredded Cheddar Cheese; Yogurt
I’m always surprised by how much I enjoy a good corn muffin. They look so humble, and I can’t really imagine myself ordering one at a cafe or anything. But I made these one day when a friend was supposed to stop by for coffee. He wound up not being able to make it, and the corn muffins wound up in the limbo of leftover sweets: the freezer
. Yet whereas I sometimes manage to forget about the chocolate mousse, butterscotch cookie dough, and espresso brownies also stocked away in there, I continue to remember these muffins at all hours of the day. Toasted and buttered, they make a great breakfast; alongside chili or pulled pork, a great lunch.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup sugar, plus a little bit more to sprinkle on top.
1/2 cup whole milk
1 large egg
Preheat oven to 375°F.
Grease six muffin tins and line them with liners. Pour a little bit of water into the remaining six tins–this will protect your pan.
Melt butter and cool.
Into a large bowl sift together flour and baking powder and whisk in cornmeal, sugar and a generous pinch salt. In a bowl whisk together melted butter, milk, and egg and add to flour mixture.
Pour the batter evenly into the six cups. Sprinkle sugar (coarse if you have it) over the tops of each.
Bake for 15 minutes, until the muffins have risen and are firm and a toothpick inserted into the cornbread comes out clean.