Straight out of the oven, these corn muffins a la Kenny Rogers are just gorgeous — crusty outside, soft inside.
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? 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.
Corn muffins a la Kenny Rogers
- Preheat the oven to 180C.
- Line a 12-hole muffin pan with paper liners.
- 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 180C 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.
Can white cornmeal be substituted for yellow cornmeal?
According to Aunt Jemina, white and yellow cornmeal are interchangeable in baking. So, I tried substituting. I baked a dozen corn muffins using white cornmeal. In terms of texture, there is not much difference.
White cornmeal is made from white corn; yellow cornmeal is made from yellow corn. In terms of color, the difference is marked. In terms of nutrient, is there a difference? According to one site, yellow corn has a higher Vitamin A content.
The question now is whether the Vitamin A content is retained in cornmeal. Onestudy on fortified flour suggests that retention is quite high — as much as 90% in the baked products — if the flour has been stored for less than six months. Whether that is true for cornmeal as well is something I am not sure about.