This week’s Tuesdays with Dorie was selected by Jill of My Next Life: corniest corn muffins. These muffins are serious rule breakers at my house for a few reasons. Generally speaking, I don’t try TWD recipes until they’re selected for the group, but Jessica recommended them to me earlier this winter and she spoke so highly of the recipe that I made it that very night. Also, I’ve mentioned several times that I rarely make the same recipe twice where baked goods are concerned; there are simply too many recipes I want to try. But these muffins? Every single time I’ve made chili this winter (and make no mistake, we’ve eaten a lot of chili!), these muffins have been served on the side. They’re that good – I see no reason to look any further for a go-to cornbread!
I don’t want to get into the debate over sweet versus unsweetened cornbread. Suffice it to say I love sugar, and I pretty much require it in my cornbread. There is sugar in Dorie’s recipe, but I don’t think the muffins are overly sweet. The only modification I make to the recipe is to eliminate the corn kernels. There’s no way Shane would touch these muffins if I included corn, but honestly, it’s not just him. I don’t want corn kernels in my cornbread either, or any mix-ins for that matter. I think Dorie suggests baking the muffins for 15-18 minutes, but 12 minutes is always perfect for me. The muffins are moist and fluffy, and I love that they always dome perfectly in the oven 🙂 I’ve frozen them numerous times and I think they’re just as good defrosted and re-warmed for a few minutes in the oven as they were the day they were baked.
Many thanks to Jill for hosting this week! In case you haven’t guessed, this just might be my very favorite creation from Dorie’s book. Jill will share the recipe on her blog today, or you can find it on page 4 of Baking: From My Home to Yours.
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
Hi Tracey,
I just found your site from foodgawker, because I think your photos are among the most gorgeous of any on their site! I’m in awe of your skills!
Would you mind sharing what camera you use? And did you take a class to get so good? Oh, and do you use manual settings?
(Sorry for all the questions; I’m VERY much a novice photographer!)
Love from a new friend,
Katie
Reading your post makes me wonder if I should make these again. They were okay, but I didn’t love them. My go-to corn muffin is the ones from CI (also in Baking Illustrated).
They look so bright and moist! And that bowl of chili is making me so hungry. 😀
Moist and fluffy is good, they look great!
So pretty! Your muffins always turn out perfect! I always make Dorie’s Savory Corn and Pepper Muffins with my chili – very similar to this one!
Your food always looks so good! I will have to try these without the corn. My kids didn’t love the chunks.
Yay – so glad you liked these! I really haven’t felt the need to try other recipes since I got hooked on these. They have the perfect level of sweetness for me. Love your pictures, too!
I like sweet and un-sweet too. I am an equal opportunity cornbread girl :). Great post. Great pictures.
I’ll agree – this is probably the best cornbread recipe anywhere. I do have to have add-ins, though. Grated cheddar and green chiles are wonderful! 🙂
I didn’t bake mine the full 18 minutes either and I think that’s why they remained so moist for a few day! We loved these and I agree that this will be the go-to corn muffin recipe from here on out. Thanks for baking with me this week!
@chocolate-covered katie – Thanks for your kind words 🙂
I’ve been shooting with a Canon Rebel XS for about a year now. I haven’t taken any classes but I’ve done a lot of research to understand my camera as well things like ISO, exposure, color balance, etc. My best tip – practice, practice and more practice. I know it sounds simplistic, but I think it’s really the thing that’s helped me most.
I never shoot in full auto mode. Sometimes I’m shooting fully on manual and other times I shoot on aperture priority (the Av on your camera dial) – it just depends what I’m shooting and my lighting conditions.
There are several blogs that have posted great tips/tutorials on food photography. A quick Google search should turn up a few. Hope that helps a little! 🙂
Yum! Love those muffin cups!
i agree with chocolate-covered katie. your pics are really gorgeous. I wish i had your talent!
Buttercreambarbie
Gorgeous photos, Tracey! You really have some high praise for these muffins. I served them with chili too and was worried the sugar content was a little high to serve with a savory dish, but it didn’t bother me. 🙂
I’ll have one of those muffins and a bowl of your chili, please. It all looks wonderful!
We love corn muffins! I’ll definitely give Dorie’s recipe a try 🙂
I love these too. I’ll be making them again, but unlike you I’ll toss in some Texan flair.
I’m thinking your muffin could use a Rhode Island size pat of butter though 😉 I kid!
Your chili looks great too!!
I don’t eat a ton of cornbread, but it really is good with chili. I didn’t make these, but I’ve been enjoying reading the sweet vs. not sweet and kernels vs. no kernels debates!
Your muffins look perfect and they should with a testimonial of them being the best recipe in the book for you.
And I agree with Katie about your fabulous photos. 😉
I love the texture of your muffins. They’re perfect. I can see why they are your go-to!