Corn muffins

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!   

Corn Muffins

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.   

Corn Muffins

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.

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