Posted in Just Baked, Tummy Talks

Just Baked: Corn Muffins

“But since you’re asking me, I’ll tell you my opinion: all cornbread is authentic, as long as it’s good, hot, and made with love and fresh ingredients.” ~ Jeremy Jackson

The first time I heard about cornbread/corn cakes, I was watching the animated film, Thumbelina. Ms. Fieldmouse baked corn cakes for Mr. Mole and she wanted Thumbelina to bring those cakes to him. Trying hard matchmaker, humph!

Having loved corn growing up, I was curious what corn cakes were. I imagined them to taste just as sweet as my favorite bright yellow Japanese corn! I would soon discover what corn in a bread tasted like when I ate at Kenny Rogers for the first time. My Mom, knowing how I wanted to try the closest thing to corn cakes, got me Kenny’s corn muffins.

It was nothing like how I imagined it. It was drier that I thought and not as sweet as Japanese corn. Despite that, I loved it so much! I was hooked! I knew right then that corn muffins will be my favorite muffins my whole life!

My mom learned how to make corn muffins when I was in high school but I only remember her trying to make it once or twice. Cornmeal was difficult to find in the groceries and Mom found them only in the nearest baking supplies store near us. Despite the proximity, it was difficult to go there and to go home (the more difficult of the two). I promised myself nevertheless that I will learn how to bake corn muffins no matter what.

Today, is that day! To my surprise, I found a few packs of cornmeal in the grocery I frequented. I was only looking for flour but its yellow color caught my eye. To me, it was like the yellow powdery stuff looked like a gleaming pot of gold that I had to get my hands on immediately. I grabbed one and didn’t think twice about paying for it.

I found Todd Wilbur’s Corn Muffins Like Kenny Rogers Roasters recipe and I decided to try it given the high ratings and reviews. It called for 3/4 cup of my cornmeal so I felt good that the quantity I bought was more than enough.

So what else did the recipe called for?

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Two eggs, 1/2 tsp of salt and 1/2 tsp of baking powder

1/2 cup of butter, 2/3 cup of sugar and 3/4 cup of frozen corn

But since I am stubborn, I used one whole can (drained) of whole kernel corn! For me, the more corn, the better.

1/2 cup of milk and 1/4 cup of honey

Lastly…

1 and 1/2 cups of all-purpose flour.

I sifter both the flour and the cornmeal for a super smooth batter!

I pre-heated my oven at 200°C while I creamed the butter and sugar together until light and fluffy. It took around two to three minutes before I started adding my eggs, honey, and salt. Then I mixed them all until well combined.

I combined the flour, cornmeal and baking powder together, mixing well so that each ingredient was well distributed throughout. Then, I added my dry ingredients to my wet ingredients, gradually adding milk while I mixed.

It’s time for the corn! I dumped one can worth of whole kernel corn and made sure they were mixed well with the batter.

I scooped them to a muffin pan lined with cupcake liners (I hate having to clean up stuck pieces of baked goodies from my baking trays and pans). Since I did not know how much it would rise, I only filled my first 12 cups with one scoop of the batter using a regular-sized ice cream scooper. Turns out, the don’t rise much so I filled my next batch with more batter. I ended up with 22 muffins, the last 10 bigger than the first 12. I guess it would have made 24 muffins if I used a 2-oz muffin pan instead of my 3-oz pan.

The recipe said to bake at 20-25 minutes but mine cooked at 15 minutes only. 400°F is around 204°C and mine was only at 200°C! I wonder why…

Oh, never mind. What’s important is that they were finally here! My first batch was too small for the liners so I removed the liners before taking their pictures

The second batch was much larger than the first.

They were yummy! I am not sure if they tasted anything like Kenny Rogers Roaster’s but it does not matter to me. I loved how the recipe worked out. They were not too dry (like how some corn muffins tend to be) nor were they too crumbly. I’m sooooooo happy!

Another dream come true!

What’s your corn muffin recipe? When I was doing my recipe research, I saw a lot of bickering how there should or should not be any sugar in it. Hmmm… What are your thoughts?

One thought on “Just Baked: Corn Muffins

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