Bubby’s Corn Muffins


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)
  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.


Cheddar Corn Chowder


I try a lot of new recipes, but there are a few that I repeat EVERY season. This is one of them. I make it with fresh corn- but at the end of the season- when it starts to get chilly and we are ready to eat warm soup. This recipe was adapted from The Barefoot Contessa Cookbook by Ina Garten.

Note: I wrote a guest post on SimplyVegetarian777.wordpress.com with a vegetarian version of this delicious soup. The recipe can be found here.

  • 8 ounces bacon (about 8 slices)
  • 1/4 cup olive oil
  • 6 cups chopped yellow or sweet onions (3 to 4 large onions)
  • 1/2 cup all purpose flour
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground turmeric
  • 8 cups chicken stock
  • 1 1/2 to 2 pounds medium-diced boiling potatoes, unpeeled
  • 6 -10 cups corn kernels, fresh (from 10 ears)
  • 2 cups half-and-half
  • 1/2 pound Wisconsin extra sharp white cheddar cheese, grated
  • juice of 1 lemon
  1. In a large stockpot on medium-high heat, cook the bacon until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and olive oil to the fat, and cook for 10 minutes, until the onions are translucent.
  2. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
  3. Cut the kernels off of the fresh corn and add to the soup. Then add half-and-half and the cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon and/or cheese.

corn chowder

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,424 other subscribers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

One-Pot Sticky Coconut Chicken & Rice
White Lasagna with Asparagus, Spinach & Peas
Chicken Stew with Biscuits
Ravneet Gill's Perfect Chocolate Chip Cookies
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Greek Chicken with Cucumber-Feta Salad
Frog Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)
One-Pan Orzo with Spinach & Feta
Chez Panisse's Blueberry Cobbler
Spicy Coconut Grilled Chicken Thighs
Foodista Food Blog of the Day Badge
%d bloggers like this: