Again in 2018, former BA meals editor Molly Baz despatched a reference picture for her corn muffin recipe to her workforce, as deliberate—and to all 2,600 workers at Condé Nast. “The crowds went wild,” Molly explains. We get it. These cornbread muffins are filled with candy, juicy corn kernels. Per Molly, they’re “so scrumptious, so corny, so scorching and steamy, [and] buttery.” Except for sending a low-res picture to over 2,000 strangers, what’s to not love?
The muffins get a double hit of corn taste and texture from a mixture of stone-ground cornmeal (white or yellow cornmeal is ok) and recent corn (it’s also possible to use frozen corn; don’t thaw it first). Stone-ground cornmeal retains a few of its germ and hull, giving it the muffins a extra dynamic texture and strong taste. Just a little all-purpose flour, leavener, and a good quantity of melted butter preserve the crumb tender.
Seasoned with numerous black pepper, these corn muffins are an ideal aspect dish for holidays like Thanksgiving or a summer time BBQ. For breakfast, slather them with honey butter (mix 2 sticks room temperature butter with honey to style). You may make the muffins a day upfront, however you’ll need quite a lot of willpower.
