Double Corn Muffins

26 Apr

True or false: Time goes by faster when you’re an adult. This is something I muse about quite often. Remember when you were a kid during summer vacation? It was like a lifetime of bliss. You could play outside for 30 hours a day, sleep for 10 hours a day, and still have 2 hours to complain to Mom about being bored. It was awesome.

Now on the other hand, every time it’s the beginning of a new month, I check the calendar and it’s suddenly halfway through the month. Is it just me, or does time really go by faster?

I was talking about this with my sister (who happened to absolutely agree with me), and everything was going fine until she blurted out, “No, it LITERALLY does go faster as an adult.” That’s where I had to stop her. Literally?? Well, that might be stretching it. Time goes the same speed: 60 minutes in an hour, 24 hours in a day—that just doesn’t change. Or does it?

Just in case time literally starts speeding up, here’s a corn muffin recipe you’re better off finding now rather than later. There are savory corn muffin recipes, and there are sweet ones. This falls more to the savory side. It’s a keeper.

Makes 10 muffins


Softened unsalted butter, for the pan
1 ¼ c. flour
¾ c. stone-ground yellow cornmeal
1 T. baking powder
¼ t. fine sea salt
8 T. (1 stick) unsalted butter, chilled and cut into ½-inch cubes
½ c. sugar
2 large eggs, at room temperature
¾ c. whole milk (I used buttermilk)
One 7-ounce can corn, well-drained


Position a rack in the center of the oven and preheat to 400°F. Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.

Whisk the flour, cornmeal, baking powder, and salt together in a medium bowl. Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes. Gradually beat in the eggs, beating well after each addition. Reduce the mixer speed to low. In thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth. Stir in the corn.

Using a 2 ½-inch ice-cream scoop, portion the batter, rounded-side up, into the cups.

Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.

Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

Source: Sarabeth’s Bakery: From My Hands to Yours


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