When a fellow blogger asked me to write a guest post about food in the United States, I thought of corn. Probably because we have been eating the most fabulous farm stand corn this summer, but also because corn is such a staple food throughout the country. I posted these corn muffins along with a vegetarian version of my favorite Cheddar Corn Chowder. The guest post on SimplyVegetarian777.wordpress.com can be found here.
This recipe is for Corn Muffins from Bubby’s, a wonderful restaurant in Brooklyn and New York City which uses organic, local ingredients to create tasty comfort food. When I think of “American Food” I think of comfort food. When seated at a table in this restaurant, you are served a basket of assorted muffins and quickbreads. So yummy, so American! 🙂 This recipe was adapted from Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant by Ron Silver with Rosemary Black. I added 1 cup of fresh corn kernels- I love cornbread with fresh corn.
These muffins could be eaten with a savory meal, but we ate them for breakfast with Strawberry-Vanilla Bean Jam– delicious!
Yield: Makes 12 standard muffins
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 T baking powder
- 1/4 tsp kosher salt
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 6 T granulated sugar
- 1 large egg, at room temperature
- 1/2 cup plus 2 T buttermilk
- 1 cup fresh corn kernels (from 1 ear of corn)
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees. (I use a convection oven.) Line a muffin pan with baking cups, of lightly butter the muffin cups. (Cooking spray is fine too.)
- Combine the flour, cornmeal, baking powder, and salt in a large bowl and set aside.
- Using a mixer set on high speed, cream the butter and sugar in a medium mixing bowl for about 5 minutes, or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
- Turn the mixer to low and combine the flour mixture with the butter mixture in three additions, alternating with the buttermilk; beat just until incorporated, with no streaks of flour remaining. Fold in the corn kernels.
- Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the muffins for 18 to 20 minutes, or until the tops spring back when pressed lightly and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.