.corn muffins.

making a twelve bean soup is new to me and i just did it for the first time. most people would argue it just isn't worth making without a little ham hock and i would have to politely disagree. my version of with the beans as the centerpiece is delicious. however, what would really set it off would be a little corn bread. by now, you may know i don't like to do things that would normally make sense and instead set out to find a little twist. and that is why i came across this corn muffin recipe.

you'll need a group of goods that you very well may already have in your pantry; as these corn muffins don't require anything that unusual.

start with the dry ingredients...

...then move on to the wet ones.

pat your corn dry and do not tell a lie. accept my apology for rhyming so carelessly.

then, mix all the ingredients together with a whisk. go electricity free and get a work out at the same time. win-win.

line your muffin pan with muffin liners or spray them really well like i did and distribute your corn muffin mixture between the wells.

bake away. don't go too far now to play. i swear, that was the last time.

the corn muffins are really good with a bean soup, jazzed up with some melinda's hot sauce. did you notice what a lovely name my hot sauce has? was just checking. the corn muffins are also really good with a pat of butter. either way you like it, just eat them.

corn muffins
from smitten kitchen
ingredients
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used olive oil since it was handy)
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you’d like) – fresh, frozen or canned (in which case they should be drained and patted dry)

directions
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.