Cornbread Muffins

by Shawnda on October 25, 2007

in Muffins and Scones

Corn Muffins

Growing up, I’d only eat corn in two forms: on the cob and popped, with the latter preferably coated in caramel.

I could watch you cut fresh corn off the cob, put it straight on my plate, and I’d refuse to touch it. Why? Rational thinking didn’t seem to come naturally for me as a 7-year old. Then there was creamed corn [shudder], a concoction so vile that my mom wouldn’t even bother putting it on our plates. Why? Have you ever seen that stuff?

On vacation last month, I had a corn muffin that was stuffed with creamed corn. While they missed the boat on delivering a good corn muffin, their creamed corn was – dare I say – delicious. The mixture was not enough to save the corn muffin from a sawdust-y death, though. A good, tender corn muffin is usually pretty hard to come by outside of home. Luckily, you don’t have to look hard for an excellent recipe.

Rather Rich Cornbread Muffins

Rich, moist cornbread muffins studded with fresh corn kernels.

Ingredients

  • 3/4 cups unsalted butter, melted
  • 3 cups heavy cream
  • 3 large eggs
  • 1 cup shredded sharp cheddar
  • 3 1/2 cups flour
  • 1 1/2 cups cornmeal, plus extra for dusting
  • 1 cup sugar
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh or frozen corn kernels, thawed and patted dry

Instructions

  1. Preheat oven to 350. Line muffin cups with baking liners (recipe yields approx 24 muffins).
  2. Pour butter, cream, and eggs into the bowl of a stand mixer fitted with the paddle attachment. Add cheese, flour, cornmeal, sugar, baking powder, and salt. Mix at medium speed until just combined. Fold in corn.
  3. Fill muffin cups 2/3 full and sprinkle tops with corn meal. Bake for 12-18 minutes, until lightly browned. Serve warm and buttered.

Notes

Yields: 24 muffins

Adapted from The Pastry Queen

Estimated time: 30 minutes

{ 6 comments… read them below or add one }

1 Katiez October 25, 2007 at 9:38 am

I always thought the purpose of creamed corn was to bury all the dregs from the factory – I wouldn’y touch the stuff with a 10-foot pole!
Your muffins, on the other hand, I would happily slather with butter, drizzle with maple syrup and eat, lots!

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2 ruhama October 26, 2007 at 6:50 pm

Your childhood corn stories remind me of my sister–she was exactly the same way–ONLY corn on the cob! :D

And I love corn muffins with chili–these last two entries go hand in hand.

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3 christina September 17, 2009 at 10:18 am

Hi! Where do you find those liners? I’m guessing I’d end up having to purchase them online as there aren’t many stores around with special baking things, though I’ve always wondered.

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4 foodiebride September 22, 2009 at 5:54 pm

Hi Christina – I bought them at Sur La Table. They had tons of shapes/sizes available.

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5 Becky September 26, 2013 at 2:29 pm

Wow – sounds more like dessert than bread with all that cream and sugar! I’m sure they are amazing, but I love my southern cornbread with buttermilk, these sound nothing like cornbread!

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6 Shawnda September 27, 2013 at 1:39 pm

Hence the name, “Rather Rich” Corn Muffins. They are super decadent! Even now, though I replace the cream with ff yogurt and slash the sugar. Really good stuff :)

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