Bubby’s Corn Muffins

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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!

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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)
  1. 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.)
  2. Combine the flour, cornmeal, baking powder, and salt in a large bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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