For the last month, possibly more, we have been on the go. We have been going at an active, non-stop pace. We had my parents visiting, we celebrated a big anniversary, we took a trip from Amsterdam to Copenhagen, and once we were back in the states it was time for me to change the menu at work. So needless to say things have been just a tad bit busy. I woke up yesterday morning with a desire to do nothing! It was my day off - do you blame me? I was in a mood to do nothing more than watch back to back episodes of anything airing on the Investigate & Discovery Chanel. That is, nothing other than make a quick breakfast to munch on while I binge watch TV. I had a craving for corn muffins, and as I was whisking the ingredients together I realized I never shared a recipe for them on here. So that Is how I ended up here today.
In my opinion a great corn muffin uses real corn meal. No box mix or corn flour in this recipe; and yes, most corn meals are a bit gritty. That is why it is important for these muffins you use a finely ground corn meal. It imparts a great flavor without feeling mealy or harsh. The third of a cup of sugar in this recipe enhances the corn’s natural sweetness too. Plus, the balance of milk and butter in these muffins keep the texture of these muffins moist and light, without being heavy or dense. A perfect corn muffin.
So, while we lounged watching rerun episodes of Dateline, we enjoyed warm corn muffins. It was so indulgent and enjoyable. I sipped tea while spreading butter and jam across my corn muffin as we tried to guess who was guilty or had motive in each of the episodes, and munch some more. It was glorious! Corn Muffin perfection and real life crime stories. Maybe the TV shows are not for everyone, but I am sure these muffins are.
Corn Muffins (Makes 12)
1 cup corn meal (finely ground)
1 cup flour
1/4 tsp sea salt
1 tbsp baking powder
1/3 cup sugar
1 cup milk
3 oz butter, melted (plus more for the pan)
1/2 tsp vanilla extract
First, preheat your oven to 375 degrees. With a bit of extra butter, brush the inside of your muffing tin. You will need to butter at least a dozen of them.
Next, in a bowl place your flour, corn meal, sugar, baking powder, and salt. Whisk it together and set it aside. In another bowl, whisk together your egg, melted butter, vanilla, and milk until smooth. Add your dry ingredients. Lightly whisk it together until blended well. (You do not want to over mix this batter.)
Then, fill the buttered muffin pan evenly and place in the center of the oven. You are looking to bake your muffins about 20 - 25 minutes. You are looking for the muffins to be slightly golden, and lets a toothpick test cleanly when pierced.
Finally, remove from the oven and allow to cool at least 15 minutes before removing from pan. Serve and enjoy. (These are best when served warm.)