Corn muffins a la Kenny Rogers
So, it’s the morning of Christmas Day and you haven’t totally digested the previous night’s noche buena feast. You want breakfast though but you want to keep it light. Boxed cereals, perhaps? Boring. Oatmeal? Eeeeww… do you have to feel like an invalid on Christmas Day? Pan de sal with kesong puti? Great if you have kesong puti. If not, may I suggest something rather unusual like corn muffins a la Kenny Rogers?
Straight out of the oven, they’re just gorgeous — crusty outside, soft inside. Too much work? Not really. Fifteen minutes to prepare and 25 minutes to bake can’t be that bad. And you don’t really have to watch it after it goes into the oven. Just set the timer and take them out after 25 minutes.
The following recipe makes 12 large corn muffins.
1/2 c. butter, softened
2/3 c. sugar
1/4 c. honey
1/2 tsp. of salt
1-1/2 c. of all-purpose flour
3/4 c. of yellow cornmeal
1/2 tsp. of baking powder
1/2 c. of milk
shredded corn from 2 cobs
Above, some of the ingredients for corn muffins. For more information on yellow cornmeal, see the cornmeal entry in the main blog.
Shred the corn using a sharp knife. Don’t cut too close to the cob. You can scrape off what you can’t cut.
Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.
Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as you do.
When the batter is smooth, add the shredded corn and fold in.
Bake in a preheated 180oC oven for 25 minutes.
They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.
Enjoy! We definitely did.