Again in 2018, former BA meals editor Molly Baz despatched a reference picture for her corn muffin recipe to her group, as deliberate—and to all 2,600 workers at Condé Nast. “The crowds went wild,” Molly explains. We get it. These cornbread muffins are full of candy, juicy corn kernels. Per Molly, they’re “so scrumptious, so corny, so scorching and steamy, [and] buttery.” Apart from 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 contemporary corn (you can too 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 sturdy taste. Just a little all-purpose flour, leavener, and a good quantity of melted butter maintain the crumb tender.
Seasoned with plenty of black pepper, these corn muffins are an ideal facet dish for holidays like Thanksgiving or a summer season BBQ. For breakfast, slather them with honey butter (mix 2 sticks room temperature butter with honey to style). You can also make the muffins a day prematurely, however you have to numerous willpower.